A delicious hot main course, or cold with stoved potatoes.
2-3 lbs ham
2 carrots & 1 onion, whole
4 peppercorns, crushed
3 tbsps STAGS' BREATH LIQUEUR
Put ham in pan, add enough warm water to cover, add vegetables, peppercorns and bay leaf, then simmer for 20 minutes. Allow to cool in the water and remove any skin. Place ham in casserole dish, stud with cloves and add 1 cup of juice from the pan. Bake, covered, in the oven for 20 minutes at 400F, 200c. Remove from the oven and baste with Stag's Breath Liqueur. Return to the oven for a further 20 minutes at 350F, 180c. Serve hot with cauliflower florets, peas and baked potatoes. Use the cooking juice as gravy.