Ingredients
- 3kg uncooked piece of ham on the bone
- cloves, to stud
- 3tbsp Dijon mustard
- 1tbsp oil and 2tbsp orange juice
- 4tbsp muscovado sugar
Instructions
- Soak the ham overnight to remove excess salt. Heat the oven to 170°C, 150°C fan.
- Place a long sheet of foil lengthways and one widthways in a large roasting tin. Place the ham in the centre, and fold the strips over it loosely so you have a tent, to allow the ham to steam as it cooks. Cook for 2 hours 10 minutes (20 minutes per 450g). Increase the oven to 200°C, 180°C fan.
- Carefully remove the skin from the ham with a sharp knife, while it is still hot. Score the fat in a diamond pattern and stud each corner with cloves. Mix together the Dijon, oil and orange juice, and brush over the ham. Return to the oven and cook for 10 minutes, then sprinkle over the sugar and cook for a further 10, until the top of the ham is caramelised. Cover the exposed meat with foil if it looks like it's burning. Allow the ham to rest for 20 minutes before carving. It will keep in the fridge for 5 days, and leftovers freeze well.
