Immerse the ham in cold water and leave it for 24 hours, changing water several times. Salty hams may need longer. Remove and scrub well.
Put in large stock pot with onions, carrots, celery, apples, cider vinegar, brown sugar, parsley, and peppercorns. Bring to a boil.
Simmer gently for 5 hours, adding more liquids as necessary. Remove pan from heat and leave to cool in cooking liquid overnight.
The next day, skin the ham. Score the fat with criss-crossed knife cuts and stud with cloves. Sprinkle with brown sugar and put it in top of very hot oven for 15 minutes.
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|Serving Size: 1 Serving (1387g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 21 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 255mg||9 %|
|Potassium 2202.6mg||58 %|
|Total Carbohydrate 277.5g||82 %|
|Dietary Fiber 27g||108 %|
|Sugars, other 250.6g|
|Protein 8.8g||13 %|
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Calories per serving: 1097
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