Honey-glazed ham

Method

1. Tie string around the ham to keep the meat in a compact shape as it cooks. Place in a large pan and cover with the water and cider. Cover with a lid and simmer for 2 ½ hours, until the meat is tender.

2. Leave it to cool in the cooking liquid. Carefully cut the skin off the ham, making sure to leave the fat on. Criss-cross the fat with a sharp knife. Preheat the oven to 220C/gas 7.

3. For the glaze, warm the honey, mustard and cider in a pan and boil until it thickens to a treacle-like consistency. Spoon the glaze over the ham fat, and place in a roasting tin. Dot the cloves over the surface and bake for 20 minutes, or until the glaze has caramelised.

4. Cut slices from the ham and serve with crusty bread, green beans and buttered new potatoes.

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Ingredients

For the ham

1 x 2kg smoked ham, with skin on
1 litre dry cider
1 litre water

For the glaze

3 tbsp Honey
3 tbsp wholegrain mustard
100ml dry cider
handful Cloves

To serve

250g green beans, blanched
250g new potatoes, steamed
crusty bread

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