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.

Ingredients:

• 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

Method:

1. Place the ham into a deep roasting tin and fill with water.
2. Put the ham, the halved onions, the halved carrots, the bay leaves and the celery sticks into the water.
3. 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.
4. Once the ham is cooked through, remove the foil and then peel the skin carefully back to expose the glistening white fat beneath.
5. Mix together the honey and mustard-it should be a nice thick pouring consistency.
6. Diamond score the fat and pour over the honey and mustard to coat the ham.
7. 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.
8. 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.
9. The stock from the roasting  tin can be used to make soup such as pea and ham soup.