- 1 approximately 4 1/2-pound [2-kg] ham
- 2 [11 1/4-ounce / 355-mL] each bottles or cans beer
- Enough cold water to completely cover the ham
- 2 onions, quartered
- 2 whole carrots, peeled
- Approximately 2 cloves, or a little ground clove
- A little dry mustard
- 1 bay leaf
- 1 or 2 stalks celery with leaves
or
Approximately 1 teaspoon [5 mL] celery seeds
- A few peppercorns
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- Arrange ham into a large casserole.
- Pour in beer then well cover ham with cold water.
- Add onion pieces, peeled carrots, cloves or ground clove, dry mustard, bay leaf, celery stalks or seeds and peppercorns.
- Cover and slowly bring to a boil.
- Leave ham to simmer slowly for at least 2 hours 15 minutes, approximately 30 minutes per pound [454 g], until easily broken-up with a fork.
- Remove done ham from casserole; throw away cooking liquid with all remaining ingredients.
- Slice and serve ham hot, or leave ham to cool completely and refrigerate before serving, cold.
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