Step 1

Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf.

Step 2

Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 450g(1lb).

Step 3

Pre-heat the oven to 190C/170C Fan/Gas

Step 4

Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin.

Step 5

The fat can be left as it is or scored, creating a diamond pattern. Brush the ham with mustard and sprinkle well with the demerara sugar.

Step 6

Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold.

Step 7

To make gravy, pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain.