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1 lightly smoked ham, approximately 3kg

700g cooking apples or firm eating apples

250g soft brown sugar

225ml cider vinegar

125g soft dark brown sugar

2 tbsp French mustard

2 tbsp Ampleforth Abbey cider brandy (or similar)

1. Soak the ham for up to 24 hours, changing the water at least three times to remove

the salt Wash in cold water and scrub with a stiff brush. Put the ham in a large pan of

cold water and bring to the boil – a stock pot is ideal.

2. Peel and quarter the apples and add to the pan with the soft brown sugar and cider

vinegar. Partially cover the pan and simmer for 18 minutes per 450g/lb. The ham

should be covered by the water during cooking.

3. When the ham is cooked and cool enough to handle, remove the skin and excess fat.

4. Mix the soft dark brown sugar, mustard and cider brandy into a paste and spread all

over the ham. Bake for 40 minutes at 180C/Gas 4, basting occasionally with the

juices. Cool and slice thinly to serve. Perfect for Boxing Day…