Cider-Glazed Roast Ham

Serves: to serve 6

Prep Time: 30 Minutes + waiting

Cook Time: 3 Hours 15 Minutes

Ready In: 3 hrs 45 mins
+ waiting

5½ lb - shank end fresh ham, bone-in and skin-on

1½ tablespoons - plain flour (all-purpose flour)

1 oz - butter

FOR THE BRINE

9½ pints - water

5 oz - salt

3 oz - dark brown (turbinado) sugar (Muscovado or Demerara)

4 - cloves

2 - bay leaves

½ tablespoon - mustard seeds

½ teaspoon - red pepper flakes

1 stick - cinnamon

FOR THE GLAZE

3 tablespoons - good olive oil

3 tablespoons - whole-grain mustard

1 bunch - flat-leaf parsley

8 - fresh sage leaves

6 cloves - garlic

¼ teaspoon - red pepper flakes

1 teaspoon - salt

½ teaspoon - freshly ground black pepper

3 large - onions

5½ pints - apple cider

PREPARATION: - The day before roasting, in a large container or pan, stir the water with the salt and brown sugar until dissolved, then add the cloves, bay leaves, mustard seeds, red pepper flakes and cinnamon.
Using a sharp knife, score the ham in a diamond pattern, cutting through the skin and fat but avoiding cutting into the meat. Place the ham into the brine and weigh it down with a heavy plate or similar to keep it submerged. Refrigerate for between 4 and 8 hours (no more than 8).
Remove the ham, drain, rinse, pat dry and refrigerate until required. One hour before roasting, remove the ham from the refrigerator to allow it to reach room temperature.
COOKING: -- First of all, make the rub/glaze. Chop the fresh sage leaves and peel and chop the garlic. Pulse the olive oil, mustard, parsley, sage, garlic, red pepper, salt and black pepper in a food processor to make a paste. Rub this generously all over ham.
Peel and trim the onions and cut into wedges about 1" (2.5cm) across. Toss these into a large roasting tin and add 6½ fl oz (185ml) of the apple cider. Set the ham on top and roast for 30 minutes in a preheated hot oven (Mk 8 - 450ºF - 230ºC)
Reduce the oven temperature to moderate (Mk 3 - 325ºF - 170ºC) and roast until an instant-read thermometer inserted into the thickest part registers 160ºF - 71ºC (about 2 hours to 2½ hours). After the first hour, loosely wrap aluminium foil around the exposed end of the bone to keep it from burning.
Meanwhile, for the glaze, bring the remaining apple cider to the boil in a saucepan, then reduce to a simmer. Continue to simmer until the cider is syrupy and reduced to about ½ pint (300ml) skimming any surface residue as needed. This should take about 1 hour.
During the last 1½ hours of cooking, brush the ham with the glaze every 20-30 minutes. When cooked, transfer the ham to an ovenproof platter and let it rest in the turned-off oven for 30 minutes. Place the onions in a bowl, loosely cover, and keep them warm in the oven as well.
While the ham stands, soften the butter, then strain the juices from the tin into a saucepan. Skim off any excess fat, and bring to a boil. Make a paste with the flour and butter and whisk a little at a time into the juices. Boil until thickened. Carve the ham and serve with the onions and sauce.