- Soak in the ham in cold water overnight.
- Preheat the oven to 170°C (150 fan) and line the base and sides of a large roasting tin with a single sheet of greaseproof paper.
- Drain the ham and transfer it to the prepared roasting tin. Pour in the cider, then cover the top with a tent of foil, crimping it tightly onto the sides of the tin to seal.
- Bake the ham for 2.5 hours.
- Remove the foil and transfer the ham to a large plate. Pour the cooking cider into a bowl and reserve. Increase the oven temperature to 220°C (200 fan)
- Carefully slice away the skin of the ham, leaving most of the fat intact. Score the fat into a diamond pattern, then stud the centre of each diamond with a clove. Transfer it back to the roasting tin.
- Mix the mustard, apple sauce and brown sugar together, then add just enough of the cooking cider to reach the consistency of single cream. Brush half of the glaze over the ham, then put it back in the oven for 15 minutes.
- Brush the rest of the glaze over the ham and return to the oven for a final 10 minutes. Leave the joint to rest in a warm place for 30 minutes before carving and serving hot or leave to cool completely at room temperature before refrigerating.
- 3 kg Borrowdale Half Bone-in Leg Ham
- 300 ml cider
- 1 tbsp whole cloves
- 2 tbsp wholegrain mustard
- 4 tbsp smooth apple sauce
- 2 tbsp dark brown sugar