- 1 whole leg of gammon, smoked or unsmoked, around 5kg weight bone-in
- 1 cinnamon stick
- 1 tsp peppercorns
- 1 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 bay leaves
- about 25 whole cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
For the glaze
- 200ml maple syrup
- 2 tbsp coarse-grain mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.