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1
Put the ham in a large saucepan; it should fit snugly.
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2
Cover with water, bring to the boil, then pour the water away.
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3
Rinse the ham and return to the pot.
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4
Split the leeks in half, discarding most of the tough, dark green tops.
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5
Rinse them thoroughly under cold running water to remove any trapped grit that may be lurking between the layers.
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6
Cut the celery into short pieces and tuck them into the pot with the leeks and the whole carrot.
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7
Pour in the apple juice, adding a top-up of water if it doesnt quite cover the ham.
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8
Lightly crush the juniper berries with the flat side of a large knife, then add them to the pan with the cinnamon stick, peppercorns, parsley stems, and bay leaves.
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9
Bring to a boil, decrease the heat to a jolly simmer, then scoop off the froth that floats on top.
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10
Cover partially with a lid and leave it to get on with things for a couple of hours, checking from time to time that it isnt bubbling too fiercely or hasnt stopped altogether.
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11
After two hours, check the ham for tenderness.
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12
Leave in the cooking liquor, the heat switched off, for anything up to twenty minutes before carving.
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13
Serve in thickish slices, drizzled with a spoonful of the hot, appley cooking liquor, with the vegetables if you wish, and the pureed parsnips.
