Easy Peasy Honey Roast Ham (and Gravy)

Easy Peasy Honey Roast Ham

1. Place the uncooked ham joint in a large saucepan and completely cover with cold water.
2. Cover with a lid and bring to the boil, then simmer for 10 minutes.
3. Drain off all the water (take care as the water and ham will be very hot!) but leave the ham in the pan. (See Note 1.)
4. Refill the pan with 2 litres of cold water, then add the onion quarters, bay leaves and whole peppercorns.
5. Cover with a lid and bring to the boil, then simmer for 1h10 minutes.
6. Ten minutes before the end of the simmering time, pre-heat your oven to 200C / 180C fan / gas mark 6 / 400F.
7. Mix the runny honey and Dijon mustard together in a small bowl.
8. When the simmering time is up, remove the ham from the pan (but keep the delicious ham stock!) and place the ham on a roasting rack in a roasting tray. Gently remove the rind covering the ham joint and about half the fat.
9. Make cuts in the remaining fat to form a diamond pattern on top of the ham and put a clove into every cross.
10. Liberally coat the joint in the honey/mustard glaze using a pastry brush. (Use about half of the glaze and keep the rest for later.)
11. Pour approximately 500ml (2 cups) of the ham cooking water (AKA ham stock) into the base of the roasting tin and place the ham into your preheated oven for 10 minutes.
12. After 10 minutes, remove the ham from the oven and coat the joint in the remainder of the honey/mustard glaze. Return the ham to the oven (you may wish to turn the joint round if your oven does not cook evenly!) for a further 10 minutes.
13. Remove the joint from the oven and rest for 10 minutes. Carve and serve with all your favourite roast dinner trimmings. While the ham is resting, make the Honey Roast Ham Gravy...

Honey Roast Ham Gravy

1. Crumble the stock cube into a small jug. Add the cornflour and a small splash of cold water and stir until you have a thin paste.
2. Add 500ml (2 cups) ham stock and stir to combine.
3. Pour the contents of the jug into the ham roasting tin (rack removed) and stir gently.
4. Pour the contents of the roasting tin into a small saucepan and heat gently, stirring regularly until the gravy is hot and thickened to your liking.
5. Remove from the heat and pour the gravy into a gravy boat (or a jug).
6. Serve with the Honey Roast Ham.