Christmas Ham

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Cut an onion into quarters and put it into a pot with the ham.
Pour in a litre of dark fruits cider then top the rest up with water til it's covered.
Simmer it with bay leaves and peppercorns for 2 hours.
Take the skin off but leave a layer of fat on there to protect the meat from drying out in the oven. Cut diamonds into the fat.
Make a glaze with 4 tablespoons of brown sugar, 3 tablespoons of dijon mustard, and a big splash of the fruit cider. Let it reduce for about 5 minutes.
Glaze the ham with the hot sticky glaze.
Pop it in the oven for 40 minutes at 170 degrees, taking it out every 10 minutes to keep brushing with the glaze.
Once it's golden and perfectly cooked, you're done.