Put the ham on the bottom of a deep saucepan. Add the cleaned and washed carrots, onions, celery - cut into large cubes and bay leaf, peppercorns, cloves and juniper. Sprinkle the ham with sugar. Pour beer and fill with cold water so that it covers well the ham. Put a lid and cook on medium heat for about an hour. Turn off the heat and leave to cool completely in the brine (about 5-6 hours). Drain ham and pat dry with kitchen paper. Make several incisions, not very deep, in order to obtain a diamond pattern on the upper side of the meat. Place a sheet of parchment paper on grid from oven and lay on top hams. In a frying pan place honey, vinegar, mustard and a little salt, heat on medium heat while starting to form bubbles (about 10 minutes). This ham glaze coat on all sides with a brush. Repeat several times. Preheat the oven to 180 C. In a pan put baking paper, pre-wetted. Add 2 cups water and put the meat on top of the grid, being careful to not touch the water in the meat. Bake for about 40 minutes to half time turn a piece of meat so as to obtain a crust anywhere. Allow to rest for 5-6 minutes and thinly slice. Serve immediately garnished with optional.