1handful of cloves i.e. enough to put all over your ham
150gclear honey (you can be liberal)
2tspEnglish mustard powder or whatever you have in the fridge
2tbspdemerara sugar
Instructions
The Ham
NB: Cook your gammon from room temperature if possible or add 15 mins to the timing if from the fridge.Place the gammon, skin-side down if you can, and add the onion, cinnamon stick, peppercorns, celery, and then pour over the Coke.
Bring to the boil and then reduce the heat to a steady simmer and put the lid on.Leave for approx 2½ hours. Note: you can work out the timing to cook your gammon by basing an hour per kilo. But remember, it's going to get a quick blast in the oven later.
Preheat your oven to 240°C/gas mark 9/450ºF ready for the glazing.
Glazing the ham
Remove your ham from the pan and let cool a little in a roasting dish lined with tin foil or you can let it cool completely finish off the cooking at some later time.Remove the skin but leave as much fat on the ham as you can.Score the fat with a sharp knife to make fairly large diamond shapes, then stud each diamond with a clove.
In a small pan, add the honey, sugar, mustard and put over a medium heat so everything mixes and the glaze mixture thickens... approx 8 mins.Let cool for a few minutes, carefully pour your glaze over the ham.
Pop in the oven for approx 40 mins or until you think it's golden and done.Check on it several times to re-glaze.
Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top.
Enjoy with family and friends!
Notes
TIP:Can be roasted on the day or up to 2 days ahead and served cold.You can keep a glazed ham in the fridge for up to a week