- STEP 1
Put ham into large stock pot, place over medium heat and add ginger beer. Add onions, carrots, leeks, spices and bouquet garni. Top up with water to cover and slowly bring to the boil. Using a large spoon, carefully remove any scum that appears and repeat until the surface is clear.
- STEP 2
Once liquid is boiling, reduce heat to a simmer for 2 hours. Top up regularly with cold water.
- STEP 3
Preheat oven to 200c. Carefully remove the ham from th stock pot so as not to tear any of the meat, let the ham cool a little in the cooking liquid first. Reserve the cooking liqueur for peas pud and the parsley sauce.
- STEP 4
Place ham in large roasting pan and remove skin to reveal thick layer of white fat, then score the fat crossways in both direction to give diamond shapes
- STEP 5
Add the glaze ingredients except the cloves to a pan over a medium heat until everything has melted. Allow to cool slightly, then rub all over ham. Push a clove into the middle of each diamond shape. Roast for 30 minutes until sticky and caramelised. Leave it to rest for 1 hour if you want to eat it warm.