Baked Ham

It has been a while since I have put up a new recipe and now I can't wait much longer, as I would like you to have it before Easter. I originally had intended to publish it before Christmas, but somehow I did not manage to do so.
The recipe for the Baked Ham I earned fair and square many years ago. We were on holidays in Kerry and  I got it from a friend after I had cooked an 8, yes 8, course meal for him and his wife. You say a lot of work for one recipe, but I say, it was worth it.
Since then the Baked Ham is our family favourite for Christmas and all other occasions!
As with all meats, do get your ham from a source, you can rely that it has been properly cured.
For best results in making the sauce use mustard powder, if you can't get it then adjust the amount of mustard accordingly.
Best cabbage throughout the year is the York cabbage for this dinner, but you might have your own preferences.

Baked Ham and Cabbage with a Mustard Honey Sauce for 4-6 people

Ingredients

For boiling the ham

2-3lb ham (or piece of bacon)

2 carrots chopped roughly

1 medium/large onion chopped roughly

1 leek chopped roughly

Leaves of celery or lovage (optional)

Dozen black peppercorns

Bay leaf

For the sauce

1/3 cup (30g) of mustard powder

1 cup (180g) of unbleached, unrefined granulated sugar (preferably organic)

1/2 cup (100ml) of peach syrup (drain from can of peaches and serve peaches as accompaniment to meal)

Head of York or Spring cabbage

Remaining peach syrup

Butter for cooking

Potatoes

Method:

1. Put ham in large saucepan with enough cold water to cover ham

1. Bring to the boil and boil for 15 minutes

1. Discard water and replace with cold water again. This is to remove the saltiness of the ham. If cooking a large ham (e.g. for Christmas) you should steep the ham in water overnight if possible

1. Add all ingredients above for ‘boiling the ham’ into water

1. Bring to the boil and simmer at low heat for 1.5hrs

1. About hour and half into cooking the ham, scrub potatoes and put on the boil to cook (should take about 30 minutes)

1. Wash and chop cabbage and blanch in saucepan boiling water for 2-3 minutes.

1. Put knobs of butter in ovenproof dish and transfer drained cabbage into dish and cover with tinfoil

1. Bake for 25-30 mins at 175˚C depending on amount of cabbage and size of dish

1. Once cabbage is in oven, prepare sauce by mixing all ingredients together. 

1. Put ham in oven dish and cover with sauce and bake for 20-25mins at 175˚C

1. Baste ham with sauce half way through. If sauce is too thick add extra peach syrup

1. Take ham and cabbage out of oven. Drain sauce into gravy boat and serve as accompaniment

1. Serve ham, baked cabbage and potatoes with peaches

1. Serve with a Chardonnay (Macon-Village is best), Frascati or Pinot Grigio, or an Alsace Riesling