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.