I’ve always loved ham, not just hot with mashed potatoes and a cider gravy, but cold with salads and pickles. The sweet sticky glaze steals the glory here, but the poaching liquor has just as big a part to play. It’s the chance to really inject extra flavor, especially when you replace most of the water with a couple of bottles of
stout.

SERVES 8

INGREDIENTS

• 1 unsmoked, boneless ham roast, about 4½ pounds, soaked overnight
• 1 large onion, peeled and roughly chopped
• 1 large carrot, peeled and roughly chopped
• 1 large leek, trimmed and roughly chopped
• 1 large cinnamon stick
• 2 bay leaves
• 1 tsp black peppercorns
• Two 16-ounce bottles stout
• Cloves, to stud

FOR THE GLAZE

• ¼ cup molasses
• 2 Tbsp Dijon mustard
• 1 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• ⅓ cup light brown sugar

INSTRUCTIONS

1. Drain the ham and place in a stockpot or large saucepan. Fill with enough cold water to cover and slowly bring to a boil, skimming off any foam that rises to the surface with a large metal spoon.
2. Lower the heat and simmer for a few minutes, then carefully pour off the water along with any more foam.
3. Add the onion, carrot, leek, cinnamon stick, bay leaves, and peppercorns to the ham in the pot and pour in the stout. Top with enough cold water to make sure the ham is completely covered.
4. Bring to a simmer and cook, partially covered, for 2½ hours over low heat. Skim off any foam during cooking and top off with boiling water as necessary.
5. Remove the ham from the pot and rest on a board until cool enough to handle.
6. Preheat the oven to 375°F.
7. Peel the skin off the ham, leaving behind an even layer of fat about ¼ inch thick. Using a sharp knife, score the fat in a crisscross diamond pattern at ½-inch intervals, then stud each diamond with a clove.
8. Transfer the ham to a roasting pan.
9. Mix together all the ingredients for the glaze and brush half of it over the ham.
10. Roast for 15 minutes, then pour over the rest of the glaze and continue to roast for an additional 10–15 minutes, basting every 5 minutes.
11. Remove from the oven and give the meat a final basting with the pan juices.
12. Leave to rest before carving into thin slices.

NOTES

• The boiled ham can be chilled for up to 2 days, and once roasted will keep in the fridge for a couple more days. If you aren’t going to roast it right away, leave it to cool in the cooking liquor so that it absorbs even more flavor.