A traditional ham is the perfect choice if you’ve got a full house with lots of people to feed. We always cook ours on Christmas Eve so that it can be enjoyed on its own and then there is plenty leftover for the festive lunch.
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5.25kg ham (on the bone)
2 celery sticks, roughly chopped
2 onions, sliced
1 large carrot, sliced
4 fresh bay leaves
1 tbsp black peppercorns
For the honey & mustard glaze:
2 tbsp English mustard
1 tbsp whole cloves
2 tbsp brown sugar
3 tbsp honey
1 small bottle cider (preferably artisan)
Large pan