| 1 leg ham |
Completely cover in water, soak overnight. |
Place ham in casserole dish. Pour over enough cider to come half-way up the sides of the ham, with a few cloves. Cover with a tight-fitting lid. Cook in moderately hot oven 20 minutes plus 45 minutes per kg. The ham is ready when the small bone at the knuckle end is loose and can be wiggled about. |
Remove ham and skin it, carefully leaving the fat. Score the fat in a diamond pattern, and stick a whole clove in each diamond. Baste with cider juices. Cover top with soft brown sugar. Return to casserole, return to oven; cook uncovered until golden and crunchy. |