While you'll probably only want to use this recipe at celebrations, good, wholesome food like this festive ham is appropriate for any day - by chef Richard Corrigan
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More about gammon
This recipe is for an uncooked, unsmoked joint often known as green gammon. Brining it in spiced water draws out the excess water, while keeping essential moisture in. The ground spices will also seep in, gently flavouring the meat.