Place ham in cold water and bring to a gentle boil. Drain water and replace with cider. Briefly bring to a boil and gently wallow on low heat for 20 min per half kilo. Remove from heat and let simmer in liquid for half an hour. Take out the ham and remove the skin. Cut a diamond pattern in the fat, into which stick the cloves. Mix sugar and mustard and rub well into the surface of the ham. Bake in the heated oven for another 10 min per half kilo at 200 °C.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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