Put the ham in water for 2 hours to remove the salt
Make an incision through half the onion and place thyme and bay leaves in the incision.
Press cloves and allspices into the onion.
Insert the thermometer into the ham, make sure it hits the core, and place the ham in a large pot covered with cold water and the onion.
Bring to a boil and skim off the foam.
The ham is ready when it holds an internal temperature of 75°
Lift out the ham, and pull off the rind if you don't want the fat.
Set the oven to 225°
Place the ham in an ovenproof dish with the fat side up.
Mix mustard and egg yolks.
Spread the mixture over the ham.
Put the ham in the middle of the oven for 10-15 minutes, and cook it until it has a nice colour.
