- 2½ kg boneless unsmoked gammon joint, tied
- 1 sprig thyme, 2 bay leaves and 1 rosemary sprig tied together
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 onion, halved
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 celery stick, roughly chopped
- 1 tbsp black peppercorns
- 1 tsp cloves
A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…
For the glaze
Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.
Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.
Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.