A boiled ham hock flavoured with herbs and finished with a dark brown sugar and mustard glaze.
Peel and wash the vegetables.
Cut the carrot in half length ways. Cut the onion in half.
Add to a pot along with the other ingredients, cover with water and bring to the boil.
Skim off any scum that has risen to the surface, turn the heat down to a simmer and cook until the meat starts to soften. This should take 3-4 hours.
Remove from the liquor and allow to cool.
Using a knife, score a criss cross pattern in the fat, stud with cloves and place on a wire rack over a roasting tray. Bring the sugar and mustard to the boil and pour over the ham. Then cook in the oven for 20 minutes, basting with more glaze half way through.
«Be careful when glazing the ham as the sugar will burn quickly. »