Place the soaked ham in a large pan, with the clove studded onions, leek, celery, and carrots add the peppercorns and bay leaf
Cover with water; slowly bring to a boil, skimming any foam that forms on top
As soon as it reaches a boil, reduce the heat to low so that the liquid is only gently simmering. Cover and let simmer until the meat is done. Cook for 20 to 25 minutes per pound after it starts simmering
Pre-heat the oven to 190C, 375F, Gasmark 5
When done, allow the ham to cool in the cooking liquid until just warm, this makes it easier to remove the skin.
Remove the skin and trim the layer of fat, leaving behind some fat; the fat can be left as it is or scored, forming a diamond pattern.
Brush the ham with the mustard and sprinkle well with the demerara sugar
Bake the ham for 15 to 20 minutes taking care to baste the ham with juices and the caramelized sugar, when nice and golden brown, remove from the oven and let it rest for 15 to 30 minutes before carving, or leave until cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (306g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 1301 (89%)|
|Amt Per Serving||% DV|
|Total Fat 144.6g||193 %|
|Saturated Fat 47.5g||238 %|
|Monounsaturated Fat 65.1g|
|Polyunsanturated Fat 18.9g|
|Cholesterol 166mg||51 %|
|Sodium 1700.4mg||59 %|
|Potassium 577.7mg||15 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 19g|
|Protein 21.1g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1463
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