Authentic Llangollen Canal-Side Slow-Cooked Ham with Cider & Mustard

Place an unsmoked ham joint in a large pot. Cover with dry Welsh cider and a tablespoon of wholegrain mustard.

Simmer gently for 3 hours. Remove the skin, score the fat, and spread with a honey-mustard glaze.

Bake at 200°C (400°F) for 15 minutes to caramelize. A heritage waterway feast from Llangollen.