For the ham:<br>
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1 * 2kg ham (off the bone)<br>
1 litre dry cider<br>
1 litre water<br>
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For the glaze:<br>
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3 tbsp Dijon mustard<br>
3 tbsp honey<br>
100ml apple juice<br>
Rosemary sprigs<br>
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For the coleslaw:<br>
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10 Brussel sprouts<br>
2 parsnips<br>
2 tbsp olive oil<br>
1 tbsp crème fraîche<br>
1 tbsp wholegrain mustard<br>
1 tbsp lemon juice<br>
Pinch of ground ginger<br>
Pinch of salt<br>
Pinch of pepper
1. Place the ham in a large pan and cover with the water and cider. Cover with a lid and simmer for 2 ½ hours, until the meat is tender. Leave it to cool in the cooking liquid.<br>
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2. Carefully cut the skin off the ham, making sure to leave the fat on. Criss-cross the fat with a sharp knife. Preheat the oven to 220C/gas 7.<br>
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3. For the glaze, warm the honey, mustard and apple juice in a pan and boil until it thickens to a treacle-like consistency. Spoon the glaze over the ham fat, and place in a roasting tin. Dot the rosemary over the surface and bake for 20 minutes, or until the glaze has caramelised.<br>
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4. Next make the coleslaw, starting by putting the Brussel sprouts in a food processor with the cutting blade on it. Pulse gently to slice the sprouts. Slice the parsnips into thin strips. Mix the sprouts and parsnips in a bowl and season with salt, pepper, lemon juice, olive oil, crème fraîche, mustard and ginger , combining all the ingredients together.<br>
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5. Serve the coleslaw on the side of the ham on a large serving dish and some crusty bread!