- 4-5kg/9-11lb raw smoked ham on the bone
- 90g/3oz soft brown sugar
- 6 tbsp wholegrain mustard
- dark rye bread, sweet sliced pickles and bay leaves, to serve
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Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).
Hot & sweet mustard sauce
Combine a 100g jar Colman’s English Mustard with 4 tbsp soft brown sugar and 1 tbsp cider vinegar, mix well, then pour into a serving bowl.