-
1
Put the ham into a large saucepan and cover with cold water.
-
2
Bring to a boil and then immediately drain and rinse it in a colander, to remove any excess saltiness.
-
3
Alternatively, leave the ham soaking in cold water overnight.
-
4
Rinse the saucepan and put the ham back in, and add all remaining ingredients.
-
5
If the fruit juices do not cover the ham then add some water; it really depends on how snugly your ham fits into the saucepan.
-
6
Bring the pan to a boil and then cook at a fast simmer for about 3 1/2 to 4 hours.
-
7
Partially cover the ham with a lid if the liquid is boiling away too much and the top of the ham is getting dry.
-
8
Once the ham is cooked, remove it from the hot and now salty juice, and sit it on a board.
-
9
If you want, you can actually cook this far ahead of schedule and then let it get entirely cold before glazing and roasting it.
-
10
If that's the case, then cook it for about 1/2 hour less and then just let it get cold in the cooking liquid.
-
11
On the day of cooking, preheat the oven to 425 degrees F.
-
12
When the ham is cool enough to touch then cut and peel the rind off the cooked ham, making sure to leave a thin coating of the white fat on the ham.
-
13
Score the fat into a diamond pattern with a sharp knife, and stud the points of each diamond with a clove.
-
14
Heat the remaining glaze ingredients together in a saucepan until the jelly or sauce melts into the honey, mustard, and cinnamon to make a smooth but syrupy glaze; it needs to be thick enough not to run off the ham completely as it cooks in the oven.
-
15
Sit the ham on a piece of foil in a roasting tin, which will give you an easier time later washing up, as the sugary glaze will burn as bits of it do inevitably dribble down the ham.
-
16
Pour the glaze over the clove studded ham so that all of the scored fat is covered.
-
17
Cook the ham for 15 minutes or until the fat is colored and burnished by the sugary glaze.
-
18
If the ham is completely cold prior to glazing, then cook for 40 minutes at 350 degrees F, and turn up the heat to 425 degrees F for another 15 minutes.
-
19
These timings are based on the ham being cold at room temperature, not refrigerator cold.
