Glazed Ham

4.5-5kg (10-12lbs) Fresh Ham

Glaze
8 cloves
1 rounded tbsp mustard
5 tbsps golden syrup
1 tbsp balsamic vinegar

4 oz brown sugar

Method:

1. If the ham is salty, soak it in cold water overnight, next day discard the water.
2. Cover the ham with fresh cold water & bring it slowly to the boil. If the meat is still salty, there will be white foam on top of the water. Discard  the water and cover the ham with fresh cold water again and repeat the process. 
3. Cover the ham with hot water and simmer until almost cooked. (Allow 45 minutes to the kg or 20 minutes to the lb).
4. When cooked remove from the pot and allow to cool. 
5. Preheat oven to 180C.
6. Trim off some of the excess skin and fat and score lines into it with a sharp knife.
7. Rub mustard all over the ham.
8. Push the cloves into the skin.
9. Place the ham on a large roasting pan.
10. Mix the golden syrup and vinegar and brush this all over the meat.
11. Sprinkle with the sugar and bake in oven for approx 30 minutes. (Spoon the pan juices over the meat at regular intervals).
12. When cooked, remove from pan and allow to cool for 10-15minutes.

~~TIP: When boiling the ham place a whole unpeeled potato in the pot with the ham to soak up all the fat.

Serve the ham with Christmas Turkey dinner or an Irish Favourite of potatoes and cabbage.