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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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).

RECIPE TIPS
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.

Goes well with

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A star rating of 4.8 out of 5.7 ratings
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