A delicious main course for New Year's Day or Easter.

1 country ham, 12 - 15 lbs (5 - 7 Kg)
2 cups (500 ml) each coarsely chopped onions, carrots, and celery
2 Tbs (30 ml) whole black peppercorns
2 Tbs (30 ml) cider vinegar
1 Tbs (15 ml) allspice berries
4 cloves
1 cup (250 ml) orange marmalade
2 Tbs (30 ml) Dijon-style mustard

Scrub the ham with a brush under running water and then soak it in enough cold water to cover for 24 hours. Hint: If the ham is too big to fit in your biggest pot, saw off the shank and reserve it for future use. Drain the ham and place in a large pot with the chopped vegetables, peppercorns, vinegar, allspice, and cloves. Add enough water to cover the ham and bring to a boil over high heat. Lower the heat and simmer covered for 2 hours. Remove from the heat and allow the ham to cool in the cooking liquid for 2 to 4 hours. Drain the ham and discard the liquid and seasonings.

Remove and discard the skin of the ham, and score the fatty layer in a diamond pattern. Place in a large roasting pan. Combine the marmalade and mustard in a small saucepan and heat just enough to thin the preserves, mixing well. Spoon the marmalade mixture over the ham and bake in a preheated 400F (200C) oven for about 30 minutes, until the outer layer is crisp and brown. Remove from the oven and allow to rest for 30 minutes before serving with an assortment of mustards. Serves 15 to 20.

Bon appetit from the Chef and staff at World Wide Recipes