This is a really succulent way of cooking one of our two famous hams; either our great Yorkshire Ham, which is on the bone, or our Abbots Cure Ham-a boneless, dark, sticky ham which has been cured in a brine with beer and black treacle.
- 1 whole or half Great Yorkshire Ham, or 1 whole boneless Abbots Cure Ham
- 2 bay leaves
- 1 onion
- 2 carrots
- 2 celery sticks
- ½ a jar of runny honey
- 3 tablespoons of wholegrain mustard
- Place the ham into a deep roasting tin and fill with water.
- Put the ham, the halved onions, the halved carrots, the bay leaves and the celery sticks into the water.
- Cover with foil and place into the oven at 180 degrees centigrade for 40 minutes per kilo plus an extra 20 minutes. If you are using a cooking thermometer the ham needs to reach 75 degrees in the centre.
- Once the ham is cooked through, remove the foil and then peel the skin carefully back to expose the glistening white fat beneath.
- Mix together the honey and mustard-it should be a nice thick pouring consistency.
- Diamond score the fat and pour over the honey and mustard to coat the ham.
- Turn the oven up to 200 degrees centigrade, put the ham back in to the oven, uncovered, and allow to glaze and caramelize for about 20 minutes.
- The Ham is wonderful eaten hot with warm Cumberland sauce and is also a great cold dish throughout the next week. Cold ham, hot chips and onion sauce is a real favourite of mine. A ham will keep perfectly in the fridge for one week.
- The stock from the roasting tin can be used to make soup such as pea and ham soup.