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Soak the unsmoked ham in cold water for 24 hours to draw out excess salt.
Discard the soaking water, place the ham in a large pot, and cover with fresh cold water.
Add the carrots, spring onions, parsley, peppercorns, and any optional aromatics.
Bring to a simmer and gently boil for about 1½ hours, or until the internal temperature of the ham reaches 75°C (167°F).
Carefully lift the ham out of the pot and place on a roasting tray.
Trim off any excess fat if desired.
Mix the honey and mustard into a smooth paste and brush evenly over the ham.
Roast the ham uncovered in a preheated oven at 180°C (350°F) for 20 minutes, until the glaze is golden and slightly caramelised.
Once the ham has cooled slightly, wrap it tightly in baking parchment and foil, and refrigerate overnight.