Method
Step 1: Place the joint in a large bowl, cover it with cold water, and leave it to soak for a minimum of 3-4hrs, or overnight.
Step 2: When it’s time to cook, discard the soaking water and place the joint in a very large saucepan. Fill the pan with water, to fully cover it.
Step 3: Peel the onion and spike it with the cloves. Add this to the pan with the bay leaves and the cloves. Bring to the boil, then lower the heat, cover, and simmer gently. Cook for ~80 minutes (20 minutes per 500g, plus 20 minutes). Cook until the internal temperature reaches 60C.
Step 4: Preheat your oven to 200C/180C Fan/ 425F/Gas mark 6.
Step 5: Remove the ham from the pan and set aside. Remove the rind (if present) using a knife, then with a sharp knife score the fat in a diamond pattern. Add the glaze ingredients to a small saucepan and gently simmer over a low heat for a few minutes until the sugar is dissolved.
Step 6: Spread the glaze over the joint, then bake in the preheated oven for 25 minutes. Basting frequently until the glaze is golden. Cook until internal temperature at the centre of the meat is at least 65C. Let the joint rest under foil for 10-15 minutes, then carve.
Our slipper joints are available to buy here or in our Winter Warmer Freezer Box Deal.
