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Add the ham, peppercorns, cloves, star anise, onion and bay leaf to a large stock pot along with the ham, rind side down and cover almost completely with water.
Bring to a gentle boil and cook for 1 hour.
After an hour remove the ham from the stock and let it drain on a rack for a few minutes.
Remove the rind and most but not all of the fat underneath the rind. Leave about ⅛ inch of fat on top of the entire ham.
Score the fat with a sharp knife in a square or diamond pattern. Pat the entire surface dry with paper towels.
Place ham in a roasting pan and brush the top and sides of the ham with the mustard.
Sprinkle the mustard with the brown sugar.
Press the sugar gently into the mustard to get good contact with the surface of the ham.
Bake at 375 degrees F for another hour.
Allow ham to rest for 10-15 minutes before carving and serving.