Richard has appeared on television many times, including stints of BBC2's 'Master Chef', BBC2's Saturday Kitchen, Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'. ...
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
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.