Place the ham in a really large pan. Then pour over enough water to cover it. Bring up to the boil, then reduce down to a simmer. Add the cloves, bay leaf, onion and carrot and leave to cook for 1hr 15mins. If you have different sized ham, you’ll need to simmer the ham for 25 mins per 500g (1lb).
Leave to cool a little, then use a sharp knife to slice away the tough skin from the ham. Drain the stock, discarding the flavourings.
Melt 25g (1oz) of butter in a saucepan. Add the flour and cook for a couple of mins, stirring all the time. Then slowly pour in 300ml (1/2pt) of the ham stock, whisking until smooth.
Leave to simmer for 5 – 10mins until the sauce thickens, then add the mustard and cream and heat through. Scatter in the parsley and keep warm.
Meanwhile place the cabbage in a saucepan. Add 75ml (3fl.oz) of the ham stock and then cook for 5 – 7mins until soft. Drain away any remaining stock and toss through the remaining butter.
Cut the ham into thick slices, spoon over some of the sauce and serve with the cabbage and some mashed potato if you like.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.