1. Before cooking, test the ham for salinity. If it’s too salty for you soak it in a cold water and leave it for 12 hours or put it in a pan with water and boil it.
    2. When ready, put the ham in a big pan, add cold water to cover. Add onion, leeks, carrot, bay leaves and pepper corns. Bring to the boil and cover with lid. Simmer for about 1 hour and 45 minutes (20 minutes per 450gr.)
    3. When ham is done, leave it to cool down for some time and take out of the pan carefully. You can bake immediately or keep it in a refrigerate for 2 days maximum.
    4. Take out the skin form cooked ham, but leave the fat.
    5. With the sharp knife cut the fat in cross-cross pattern.
    6. While oven is preheating to 220°C, prepare the glaze. Grind the coriander seed and put it in a bowl. Add sugars and orange zest. Mustard sift directly on ham. Than sift the sugar mixture over it. Work it with a hand to “glue” glaze on a ham.
    7. Push cloves into a ham and drizzle with honey.
    8. Prepared ham place in the pan, cover with foil, secure with toothpicks and bake in oven for 15-20 minutes until the glaze become crispy.
    9. Serve hot or cold.

Tip: don’t throw away the liquid in which ham was cooked. You can use it for a soups or as a stock.
Tip: don’t over-eat.
Happy Christmas!