Julskinka

If you are using a pre-cooked ham, skip to Step 6.

1. Optional: soak your ham in water for a few hours or overnight.  This will make it less salty.
2. Place the ham in a large, heavy-based saucepan, cover with cold water and bring slowly to the boil. Then pour off the water, which will have a white froth on it from the salt, and discard it.
3. Cover the ham with fresh water and add the sliced onion and carrot, bay leaf, and black peppercorns. Bring to the boil once again.
4. Reduce the heat, cover with a lid and simmer the ham for about 25 min/lb or until the temperature in the middle of the thickest part reaches 160°. Boneless hams and smaller hams may take a little longer, and large hams may need a little less time. If you insert a skewer into the center of the ham; it should come out easily.
5. Leave the ham to cool for at least 20 minutes, but preferably overnight, before you add the glaze/crust.
6. When the ham is cool enough to handle, remove the rind and most of the fat underneath, but leave a thin layer. Pat the ham dry and then score a diamond pattern in the layer of fat left.
7. Pre-heat the oven to 400°.
8. Finish the ham with a mustard crust: combine the mustard and egg yolk and brush it all over the cooked, cooled ham, sprinkle the breadcrumbs all over, and stud the ham with the whole cloves.
9. Sprinkle the breadcrumbs over the glaze, stud the ham with cloves, and roast for 10-15 minutes until the crust takes on a nice golden color.
10. Remove the ham to somewhere cold, such as outside, so the ham cools as quickly as possible to trap in all the moisture for a lovely juicy ham.
11. Carve and serve cool with additional mustard on your Julbord!