Another Ham thread (sorry) Can anyone advise with this method please?

[ChristmasStrumpet]

Last Xmas on I followed the advice from someone on here and cannot find my thread (changed username since then as well) but ended up with a devine baked ham that wowed me and my guests.

I have family coming for New Years Day lunch and I have a ham joint in the fridge and need reminding on how I created this delicious wow ham.

Problem is I had a head injury in September and still have problems with memory and though processes. How I baked it is completely hazy to me and I cannot recall how I cooked it. Between us (and looking at loads of Ham threads) DH and I think it involved standing in water over night then boiling it on the hob then scoring the top, dotting with cloves and I am sure I did something with brown sugar and honey and put it in the oven.

My questions:

Is it just plain cold water I stand it in over night? And do this in the fridge?

Is it just water I boil it in? Do I need coke or apple juice?

How long do I boil a 2.002kg ham for?

How long do I oven bake it after boiling?

What sugar do I put on brown/white at the start of oven baking?

Do I put the honey on at the same time as the sugar or add later? If so when?

Please add any useful info.

Am off shopping later today so would be handy to know if I need brown/white sugar, coke, foil etc.

Thanks in advance

So I did a ham for boxing day and used this link for inspiration.

I stood it in plain cold water in the fridge overnight.

I then boiled in with what I had in that I thought would be nice, so that ended up being two bottles of pear cider left over from a summer bbq and lurking at the back of the cupboard. Apple juice would be good though. I have had the ham in coke before and it wasn't to my taste.

I also added peppercorns, bay leaves, orange peel, celery, an onion and cloves to the boiling water.

I simmered it for about 1 and a quarter hours, testing it by putting a skewer into the middle - when it's hot, it's done.

Then I cut off the top skin, just leaving a tiny bit of fat. I made a glaze with honey, allspice and orange juice, scored the fat and stuck cloves in, then poured the glaze over. I think I could have made it thicker tbh, more honey and less juice next time. Or as you suggest, sugar.

Then I baked it for around 25 mins, it doesn't take long as its already cooked. I lined the baking tin with foil but should have double-lined it as the glaze becomes like tar on the bottom.

Good luck - it was actually very simple.

Oh, and drain off the poaching liquor and keep it for stock!

Thank you Wilson. Thats very helpful and sounds very similar to my last years effort.

I did a ham for christmas - I didn't soak it overnight, but just boiled it in cider, with an onion, some cinnamon and a piece of root ginger.

When it was cooked and had cooled a bit, I cut the fat off, and covered it in a mixture of mustard, ginger preserve and brown sugar, and put it in the oven until glossy and starting to brown.

We had it cold on Boxing day, and it was divine. I will definitely be cooking it again.

Thank you SDTG. All these different ideas sound really yummy.