Ingredients: Metric/imperial

• 2-2.25kg/4.5–5 lb piece of ham
• Whole cloves
• 4-5 tablespoons Irish Mist Liqueur
• 4 tablespoons of brown sugar
• 1 tablespoon of dry mustard

Oven Temperature:

Pre-heat to Gas Mark 6 – 400^oF – 200^oC

Method:

1. Soak ham overnight in cold water.
2. Remove ham from the water. Rinse under cold tap.
3. Place skin-side down in a large pan, and cover completely with cold water.
4. Bring slowly to the boil, removing any scum which arises.
5. As soon as it comes to the boil, turn the heat down to a simmer, cover with a lid and cook very gently, allowing 25 minutes per 450g/lb plus 20 minutes extra.
6. Approximately ½ hour before the cooking time is completed, remove the ham from the water and cool a little.
7. Strip the rind and score the fat in diamonds. Place a clove in each diamond and place the ham on a rack in a roasting tin.
8. Paint the ham all over with half the Irish Mist.
9. Mix the sugar and mustard with the remaining Irish Mist and spread on the scored fat.
10. Cook in the pre-heated oven for approximately 30 minutes until the glaze is golden brown. Relax before carving.

Important:

Top up the pan with extra boiling water, whenever necessary.