Ingredients

• Tommy Moloney’s Fresh Cured Irish Ham (about 8lb)
• 5-6 dessertspoons of homemade marmalade (You can use honey or mustard instead of the marmalade)
• ½ lb brown sugar
• 12 cloves

Method

• Soak the ham first for up to an hour. Put into a pot, cover with water and bring to the boil.
• Allow to simmer for about 3 hours and turn off the heat allowing the meat to cool in the cooking liquor.
• Remove the ham from the cooking liquor and score diamond shaped lines into the fat. Stud the cloves into the layer of fat and put onto a baking tray.
• Melt the marmalade gently. Pour the marmalade over, or brush unto the ham. Sprinkle with the Brown sugar.
• Loosely cover with tin foil and bake in the oven at 150 degrees for about an hour or perhaps a little more, depending largely on your oven.
• Take the tin foil off at this stage and turn up the heat for an additional 20 minutes until nice an crunch.
• Rest the meat for an additional 30 minutes out of the oven before slicing.

Additional Notes

• If using a loin of bacon or a piece of centre ham without the bone you can reduce the original cooking time.
• If desired you can boil the ham the day before and roast it on Christmas day.