christmas lunch: the ham

I gave instructions for the cure and wasn't around to supervise it but it was salt; bay; sugar and molasses... this was an oxford sandy-back and nicely fat.

Over Christmas Eve it got 3 changes of cold water in the garden (about 1C!) and this morning it got new water again, cardamon, casia bark, cinamon, cloves and mustard seed:



then onto the hob LOW for about 2hrs:



Stop for breakfast....



After which they came out and were rested and left to cool.



then the rind and all about about 1/4 inch of fat was removed. What was left got a home-made crab-apple jelly (from last autumn - a use at last!) and dijon mustard. Then into a low oven with several repeat glazings and boom...