Honey-Glazed Ham using 3D or 4D Hotair

• 1 large onion, roughly chopped
• 1 stick celery, roughly chopped
• 1 large carrot, roughly chopped
• 200ml dry cider
• A handful of cloves
• 1 tbsp Dijon mustard
• 1 tbsp soft brown sugar
• 2 tbsp honey

1. Line the universal pan with a sheet of baking parchment. Weigh the ham and work out the cooking time. Allow 45 minutes to the kilo plus 25 minutes total cooking time. For a 3kg piece of ham this would be 3 x 45 +25= 160 minutes= 2 hours and 40 minutes approximately.

2. Put the prepared vegetables into the bottom of the pan. Then add the ham and place on the bed of vegetables. Pour over the cider. Cover the ham with foil and place in the oven. Bake for 40 minutes then lower the temperature to 160°C. Continue cooking for 1 hour and 20 minutes.

3. Take out of the oven. Remove the skin if possible. Mix together the mustard, soft brown sugar and honey. Use a pastry brush to paint this over the ham. Stud with cloves. Turn the heat up to 170°C.

4. Place the ham back in the oven and cook for the remaining 40 minutes. Cover with foil if it's getting too brown. Allow to relax for at least 30 minutes before carving.

NB if your oven has added steam no need to cover with foil

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