- 1 approximately 4 1/2 to 5-pound [2 to 2.27 kg] bone-in half ham
- 1 [24-ounce / 750-L] bottle sparkling non-alcoolic apple wort
- Enough cold water to completely cover the ham
- 2 onions, quartered
- 2 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
- 3 or 4 cooking apples, rinsed, quartered and cored
- A few peppercorns
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- Arrange ham into a large casserole.
- Pour in sparkling apple wort and enough cold water to completely cover the ham.
- Add onion pieces, peeled carrots, cloves or ground clove, dry mustard, bay leaf, celery talks or seeds, apple pieces and peppercorns.
- Cover and slowly bring to a boil.
- Leave ham to simmer slowly for at least 2 hours 15 minutes partly covered, approximately 30 minutes per pound [454 g], until easily broken-up with a fork.
- Remove all ingredients floating on top to ease removing the ham from the 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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