• 1 whole ham on the bone (weighing about 5.5 kg (12 lb))
  • 4 celery sticks
  • 2 carrots (halved)
  • 1 onion (quartered)
  • 2 bay leaves
  • 4 peppercorns
  • 2 whole cloves
  • ½ bottle of white wine
  • 150 g demerara sugar
  • 3 tblsp english mustard
  • 1/2 teaspoon clove powder
  • 100 g fine breadcrumbs
  • sea salt and freshly ground black pepper


  • Soak the ham in cold water for 24 hours, changing the water occasionally. Drain well.
  • Put the celery sticks, carrots and onion in a very large pan and add the bay leaves, peppercorns, cloves, white wine and 300ml (1/2 pt) of cold water. Sit the soaked ham into the pan and cover the pan well with foil.
  • Secure a lid on top and cook the ham over a medium heat for 2 1/2 hours. The liquid in the pan doesn't cover the ham so the ham will steam rather than boil. Top up with a little more water if the pan is going dry.
  • Preheat the oven to 200°C (400°F /Gas 6). Remove the ham from the pan once steamed and leave to stand for 10-15 minutes. Peel away the skin, leaving a thin layer of fat.
  • Melt the sugar in a small pan, remove from the heat and stir the mustard and clove powder through. Brush this mixture evenly over the ham. Scatter the bread-crumbs over to stick and transfer to the oven to bake for 30-40 minutes. Once golden, remove from the oven and rest for 15-20 minutes before carving.