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Baked Ham with Cumberland Sauce

DIRECTIONS

Soak the ham overnight in a cool place in plenty of cold water to cover. Discard this water. Put the ham in a large pan and cover it again with more cold water. Bring the water to a boil slowly and skim off any scum from the surface with a slotted spoon.
Cut the vegetables into chunks and add to the pan with the bouquet garni and peppercorns. Cover and simmer very gently for 2 hours. (The meat can also be cooked in the oven at 350F. Allow 30 minutes per pound.)
Let the meat cool in the liquid for 30 minutes. Then remove it from the liquid and strip off the skin neatly with the help of a knife (use rubber gloves if the ham is too hot to handle).
Score the fat in diamonds with a sharp knife and stick a clove in the center of each diamond.
Preheat the oven to 350F. Put the sugar, syrup and mustard powder in a small pan and heat gently to melt Place the ham in a roasting pan and spoon the glaze over it. Bake for about 20 minutes, until golden brown. Put the ham under a hot broiler, if necessary, to get a good color. Let stand in a warm place for 15 minutes before carving (to allow the flesh to relax and make carving easier).
To make the sauce, put the orange and lemon juice into a pan with the port and red currant jelly, and heat gently to melt the jelly. Pour boiling water onto the orange rind, drain, and add to the sauce. Cook gently for 2 minutes. Serve the sauce hot, in a sauceboat.