Oven temperature: 220°C
1. Place the ham in a saucepan
and cover with cold water. Bring to
the boil and remove from the heat.
Drain the ham and rinse it in clean
water to wash off the excess salt.
2. Return the ham to the saucepan
and add the carrots and celery.
Press five whole cloves into
one of the onions, and cut the
other onion into quarters. Add
the onions, allspice and black
peppercorns to the ham in the
saucepan. Add enough water to
cover the ham completely. Bring to
the boil and simmer as follows with
the lid on: 30 minutes for every
500g meat, or until you can easily
pull off a thread of meat. Remove
the saucepan from the plate and
set it aside for a while to cool
then remove the ham from the
liquid and use a sharp knife to
remove the skin without loosening
the fat. Remove the crackling
(the outer skin) and place the
ham back into the liquid. Leave
to stand until completely cool.
Remove, cover with cling film and
refrigerate. The ham can be kept
in the fridge for up to two days
3. Preheat the oven. Make
diamond-shaped incisions in the
fatty part of the ham. Press a clove
into each diamond. Line a roasting
tin with foil (this makes cleaning
afterwards easier) and place the
ham in the tin.
4. Prepare the glaze: Mix the
brown sugar, mustard, apple
cider vinegar and maple syrup or
cranberry jelly in a mixing bowl
and keep aside. Spread the glaze
over the layer of fat containing
the cloves. Place the ham in a
preheated oven for 30-40 minutes
or until golden brown. Baste it a
5. Slice the ham and serve hot or
at room temperature.