1 shoulder smoked ham, approximately 7.7 lbs (3.5 kg)

1 onion, peeled

4 cloves

1 carrot, peeled

8 cloves garlic, peeled

2 tablespoons (30 ml) whole-grain mustard

1/2 cup (125 ml) molasses

4 cups (1 litre) pineapple juice

1/4 cup (60 ml) red wine vinegar

Pepper

With a knife, remove the ham rind and keep only 1-cm (1/2-inch) of fat. Score the fat layer in a large crosshatch pattern, but not cutting into the meat.

Place the ham in a large ovenproof pan and cover with cold water. Bring to a boil and simmer over medium heat for 30 minutes. Remove the ham from the pan. Discard the water.

With the rack in the bottom position, preheat the oven to 160 °C (325 °F).

Stud the onion with the cloves.

In a saucepan, combine all the ingredients. Put the ham in the pan, fat side up.

Add water to cover 3/4 up the ham. Bring to a boil. Cover and bake for 3 hours. Remove the lid from the pan and cook for 1 hour 30 minutes. Baste the ham frequently while baking.

Remove the ham from the pan. Place in a serving dish and cover with aluminum foil.

Pass the cooking juices through a sieve and return to the same pan. Reduce until the sauce is slightly syrupy, about 30 minutes. Serve the ham drizzled with the sauce.

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