It’s a good idea to check with your butcher whether your ham needs to be soaked or not. If you’re unsure, go ahead and soak. To do this place the ham in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight is best, then drain. Roughly chop the celery, large carrot and onions.

To calculate the cooking time, allowing 15 minutes per 450g. Place the ham in a large pan and cover with water and bring to the boil, skimming off any scum.

Add the celery, onion, carrot, bay leaves and peppercorns then return to the boil. Reduce the heat and simmer until completely tender, occasionally skimming off any scum that rises to the top. If you are not sure about whether the ham is properly cooked check the bone end – it should come away freely. Leave to cool in the cooking liquid.

Preheat the oven to 160°C/300°F/Gas Mark 3. Lift the ham out onto a large baking tray with high sides. Carefully peel away the skin, leaving the layer of white fat intact.

Using a sharp knife, score the fat in thin straight lines, being careful not to cut into the meat.

Brush the fat with the English mustard.

Next, stud with around cloves.

Spread the brown sugar out on top of the fat.

Finally, drizzle over the honey, pour around the cider.

Place in the oven and cook for 1 hour until golden, basting every 15 minutes to ensure an even glaze.

Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes. The lovely juices left in the pan can be used to make a gravy for the ham or added to your turkey gravy, once you’ve skimmed off any excess fat.