If the product is very salty, put the ham in a saucepan of water, let it boil once and pour off the water, then continue with the recipe. If the product is only mildly salted, put the ham in a large saucepan, skin side down, add the onion, pour coke over it, put the lid on loosely and simmer on low heat for 2 1/2 hours. Calculate 1 hour cooking time per 1 kg of ham meat. The meat is then still in the stove.
If the ham came straight from the refrigerator before preparation, add another 15 minutes to make sure it is cooked just as well on the inside.
In between, preheat the stove to 260 °C. When the ham is ready, remove it from the cooking pot, be sure to keep the cooking liquid, then remove the top layer of skin, but leave a nice clean rim of fat on the roast. Cut a deep and large diamond pattern in the fat and stick a clove in each intersection of the lines. Spread the beet syrup evenly over the fat, being careful not to let the cloves fall out.
Spread the cane sugar and mustard powder evenly over the surface and pat into the sticky fat with the palms of your hands.
Shape the ham in a grease pan (lined with aluminum foil) and bake in the stove for 10 minutes, until the glaze is well caramelized and bubbling.
You can also cook the ham in advance, until glazing and refrigerate it. Cover the cold ham with the glaze and bake at 180 °C for 30-40 min.
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