DECEMBER – CHRISTMAS HAM
4-5kg/9-11lb raw smoked ham on the bone
90g/3oz soft brown sugar
6 tbsp wholegrain mustard
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.