I’ve done mine the same way for years, always a hit. Is it smoked ? If it is it needs soaking over night.
start with a big pan, ham in and fill with COLD water, bring to boil, pour away all the liquid. Fill again with water add a roughly chopped onion, some mixed herbs, and bring to gentle simmer and simmer for about 3 hours ( I’m thinking £20 so about 3.5 - 4 kg ham ? After 3 hours lift out or liquid ( keep liquid ).
cut off the rind and score, you could stick with cloves but I only do a few. In a bowl mix - couple of big spoons brown sugar/couple tsp mustard/ dollop of honey and mix, rub over the ham. Put ham into roasting tin and add a small carton of apple juice or some cider. Roast medium oven for about 45 minutes.
in the mean time - skim off any fat from your cooling stock, add a chopped Carrot/parsnip if you like, then some dried split peas ( the yellow ones ) I use a whole packet, then simmer until peas are tender. This can go in the slow cooker overnight if you like. When the ham is finished, pour the liquid from the pan into the soup.
when peas are tender I blitz to make smooth pea and ham soup.
serve the ham - we have it with chips/jackets and salad Christmas Eve, or it’s lovely with new potatoes peas and parsley sauce. I love it with crusty bread and pickles best.
it will keep in the fridge for about 5 days, but I never think it’s so good. It can be frozen, I often freeze off cuts to make carbonara or risotto. If you have some thick slices it lovely fried in a little butter and served with cauliflower cheese,