2 large carrots, peeled & quartered
1 large onion, peeled & quartered
2 celery stalks, quartered
1 bay leaf
5 black peppercorns
To glaze, 1 of either:
Place the ham, vegetables & spices in a large saucepan, cover with water and bring to a boil.
Cover with a lid, reduce to a low/medium heat and allow to simmer for 30 mins per 500g of ham.
Remove the ham from the saucepan, allow to cool for 5 mins and remove the outer skin. Return the ham to the cooking liquid and leave to cool (ensures the ham is succulent).
Remove the ham from the cooking liquid and loosely wrap in tin foil. Place in a roasting pan and bake at 160ºC for 15 mins per 500g of ham.
Remove the ham from the oven & the foil and peel away the rind leaving the outer layer of fat intact. Using a sharp knife, score the outer fat layer by making crisscross cuts about 5mm deep and 20mm apart to form a diamond pattern. Press a clove into the points of the diamond.
Liberally glaze the ham and bake at 160ºC for a further 30 mins while regularly reglazing.
Serve hot or cold.
To prevent the glaze from charring, regularly check on the ham during the last 30 mins of roasting and remove from the oven as soon as the ham is golden in colour.