Since we're all kind of stuffed with this here and I never posted the recipe:
Christmas Ham
1 pork shoulder, boned and rolled
1 tbsp each Mace, Black peppercorns, Allspice.
1 Cinnamon Stick (about 4 inch long)
3 tbsp moscovado sugar (Any dark sugar will do, or molasses if you have it)
4 bottles good dry cider
1 lb coarse sea salt
Rub the pork well with the coarse salt. Sprinkle a thin layer of salt on the bottom of an airtight container, place the pork on the salt, and leave in a cool dark place for 2 days. Once a day pour off the liquid and rub again with salt.
On the third day, mix the spices and cider in a pan with a generous handful of salt, bring to the boil then let cool.
Brush any salt off the pork, pat dry with kitchen paper, then place into another container and pour the cooled pickling mixture over it. Cover and leave in a cool, dark place for a week.
*** Optional Step***
When the ham is ready, place in a saucepan with one large onion and one large carrot. Cover with water, then bring to a boil for 5 minutes. Remove the ham, discard the water and veggies.
This step included for those who have to watch their salt intake. If you do this, bring the veggies and water below to a near boil before re-adding the ham to the pot.
****
Prepare a pan with 2 carrots, 2 onions and 2 large potatoes, cubed. Add the ham, cover with water and bring to the boil. Simmer for 30 minutes.
Set the oven to 200C (or whatever it is in geezer measurement). Remove the ham from the broth, place in a roasting pan on a bed of chopped onion, and cook in the oven for 30 minutes. Remove any fat crust from the ham, brush with a glaze of your choice (I use a mix of 1/2 tsp mustard powder, 1 tbsp honey and 1 tbsp maple syrup) and let cook for a further 20 minutes.
Eat.
Editing to add: Do NOT throw away the final boiling liquid. Let it cool, skim it, and it's the best damned base for ham and pea soup you can have.
