12 pound Ham; soaked in cold water for 24 hours, changing the water occasional
1 Onion; quartered and studded with the cloves
1 Leek; cut into 4 pieces
2 ribs Celery; cut into 4 pieces
1 Carrot; cut into 3
6 Cloves
10 Black Peppercorns
1 Bay leaf
2 tablespoon English Mustard
8 ounce Demerara Sugar; depending on size of ham
Place the soaked ham in a large pan, with the clove studded onions, leek, celery, and carrots add the peppercorns and bay leaf
Cover with water; slowly bring to a boil, skimming any foam that forms on top
As soon as it reaches a boil, reduce the heat to low so that the liquid is only gently simmering. Cover and let simmer until the meat is done. Cook for 20 to 25 minutes per pound after it starts simmering
Pre-heat the oven to 190C, 375F, Gas mark 5
When done, allow the ham to cool in the cooking liquid until just warm, this makes it easier to remove the skin.
Remove the skin and trim the layer of fat, leaving about a ?-inch thickness of the fat; the fat can be left as it is or scored, forming a diamond pattern.
Brush the ham with the mustard and sprinkle well with the demerara sugar
Bake the ham for 15 to 20 minutes taking care to baste the ham with juices and the caramelised sugar, when nice and golden brown, remove from the oven and let it rest for 15 to 30 minutes before carving, or leave until cold.
makes 20