Ingredients

The following ingredients have 10 Servings
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Instruction

  • <p>1. Heat the oven to 120°C/250°F/gas 1/2. Put the onion, carrots, bay leaves, herbs, peppercorns and allspice in the roasting tin. Pour the cider over, then put the rack on top.</p> <p>2. Sit the soaked and drained ham on the rack and cover with a large tent of foil, sealing it well. Put on the hob over a high heat and bring to the boil. Simmer for 15 minutes, then transfer to the warm oven and bake for 8 hours or overnight.</p> <p>3. Remove from the oven and increase the temperature to 180°C/350°F/gas 4. Using a<br /> sharp knife, carefully peel the skin away from the ham, leaving behind as much of the fat as you can.</p> <p>4. Mix the syrup and treacle with the ginger, mustard powder and orange juice and smear<br /> all over the ham. Sprinkle with the sugar, place in the heated oven and bake for 45 minutes– 1 hour until sticky and piping hot throughout.</p> <p><strong>THINKING AHEAD</strong><br /> You can bake the ham and leave it in a cool place (such as a cellar, unheated porch or<br /> secure garage, if the weather is nice and cold) for up to 24 hours before you want to finish it in the hot oven. Leave the skin on and make sure it is wrapped well in foil.</p>