• 2kg ham joint
  • 1 onion, quartered
  • 8 cloves
  • black peppercorns
  • bay leaf
  • 4 tbsp mustard
  • 75g demera sugar


  • Soak the ham overnight in cold water in an ANTA salad bowl to reduce the salt.
  • Preheat the oven to 190° C / Gas 5.
  • Pour off the water. Cover with fresh cold water, adding the quartered onion, cloves, black peppercorns and bay leaf. Cover with a dinner plate, place in the oven to simmer, allowing 20 minutes per 450g.
  • Once the ham is cooked, remove from the bowl and allow to stand for 15 minutes.
  • To finish, mix the mustard and sugar together. Remove the skin from the ham, score the fat in diamond shapes. Spoon the sugar paste over the meat. 
  • Transfer to an ANTA Pudding Bowl. Bake in the oven, basting with the juices until golden brown. Allow to stand before serving. 

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