Method

• Remove the ham from the pot and allow it to cool slightly
• Meanwhile, place the mustard and sugar in a small mixing bowl and add just enough of the rum or whisky to mix it to a thick, sludgy paste
• Carefully cut away the skin of the ham, leaving a smooth, even layer off at over the meat
• Place the ham in a large roasting tin, then score the fat layer with the point of a sharp knife in a coarse diamond pattern, but not so deeply as to go right through the fat to the meat
• Slosh the remaining alcohol over the fat and then spread the glaze mixture all over it in an even layer
• Stud the fat with cloves at regularly spaced intervals
• Roast the ham in an oven preheated to180°C/Gas Mark 4 for 1-1 1/2 hours, until the glaze is a dark, golden-brown, bubbling crust
• Serve hot or cold