How cook and glaze a ham

Soak the ham over night
The next day discard the water the ham has been soaking in.
Place ham in a large pot and fill with water or I like to use coke, until the ham is well covered.
Add cloves, cinnamon stick and orange zest to add more festive flavour.
Bring to the boil slowly.
If a white froth comes to the surface skim off with a ladle and add more water or coke.
Simmer then until cooked.
I recommend 50 minutes per kg or 25 minutes per pound.
When cooked fully the skin should peel off easily.

To glaze the ham

Peel off the rind, score the fat with a knife and stud each section with a few cloves.
Pre-heat oven to 220-250oc / gas 9
For a basic glaze use
1 cup of brown sugar
1/2 whole grain mustard
1/2 maple syrup
Mix well.
Place ham on a baking tray
Pour mixture on top of the ham
Put into hot oven for 20 minutes basting regularly in that time.

Left of ham is great for making, croquettes , eggs benedicts, frittatas , ham puff pastry pies , croque mansoiur ( toasted ham and cheese sambo done on a griddle pan ) ham and pea soup and ham and mushroom pasta sauces the list goes on and on.