Pulpa de porc la cuptor (ham)

To cook the ham 
5kg Ham on the bone
300g (2 large) Onion, roughly chopped
150g (2 med) Carrot, roughly chopped
1 stick Celery, roughly chopped
2 leaves Bay
4 sprigs Thyme
1 bunch Parsley stalks
½ bulb Garlic, roughly chopped
1 tsp Black peppercorns
4ltr Water, boiling 

To glaze the ham 
40g English mustard powder
60ml Dark rum
10g Mixed spice
5g Ground coriander
¼ tsp Ground cloves
1 tsp Fennel seeds, toasted and finely ground
¼ tsp Smoked paprika
80ml Honey, runny
40g Demerara sugar

Preheat your oven to 150°C.

In a large, deep roasting tray, place the ham on top of all the chopped vegetables and herbs. Place in the oven, pour in the boiling water and loosely cover with tin foil.

Cook for 3 hours, then carefully remove from the oven and place the ham onto a clean tray to cool slightly. Strain the cooking liquor and leave this to cool before storing in the fridge or freezer for another dish.

(This ham stock is perfect for pea and ham soup, risottos or setting it with gelatine to make a ham terrine.)

After about 10 minutes the ham should be cool enough to handle. Carefully remove the skin and discard. Ensure you leave as much fat as you can as this will help to give you a lovely crust, plus the fat is where all the flavour is!

To glaze the ham, mix together the mustard powder with the rum to create a smooth paste. Lightly brush this paste all over the ham. Mix together all the spices and evenly cover the ham. Finish with the honey and sprinkle with the sugar.

Place in the oven for 40 minutes, making sure you baste halfway through.

Remove from the oven and allow to cool for at least half an hour or wait until it has chilled overnight in the fridge.

Serve with homemade pickles, chutneys or my very British piccalilli.

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