Gammon

Method

1. Beforehand soak ham in cold water for up to 48hrs to reduce saltiness.  

2. Wash and dice all your vegetables. 

3. Remove gammon from water and place in another pot of cold water. Add the diced vegetables to the pot along with the bay leaves, a sprinkling of peppercorns and a small handful cloves.

4. Bring the pot to a simmer for 20 minutes. Add an additional 20mins per 450g of gammon. 

5. Remove the gammon from the pot and allow to cool slightly 

6. Using a knife, peel off the rind on the gammon. Try to avoid taking off too much fat in the process.  

7. Score the gammon in a triangular formation and evenly stick cloves in the gammon.  

8. In a bowl, mix the honey and English mustard together to form a glaze. Using a pastry brush, brush 2/3 of the glaze over the gammon. 

9. Roast the gammon at 200 C for 10 minutes. Take out the oven and brush the remaining glaze over the gammon. Cook for a further 10 minutes. 

Serving suggestions: serve with a parsley sauce or choice of seasonal vegetables.