Preparation

• 1
  Place the ham into a large saucepan, cover with cold water add the peeled and chopped
• 2
  onions, carrots, celery, bay leaves and peppercorns and bring to the boil. Reduce the heat,
• 3
  cover and simmer gently for twenty minutes per 1lb
• 4
  Remove from the water and set aside to cool for fifteen minutes. (you can keep the stock
• 5
  and make lentil or yellow pea soup)
• 6
  Pre-heat the oven to 200C and line a large roasting tin with foil.
• 7
  Remove the rind from the gammon joint, try to leave as much of the fat on the joint as
• 8
  possible. Score the fat in a diamond pattern, and push a clove into the centre of each 'X'.
• 9
  Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come
• 10
  half way up the joint to contain any roasting juices.
• 11
  For the glaze, mix the honey and mustard together and brush half of it evenly over the
• 12
  gammon, roast in the centre of the oven for ten minutes, then take the joint out and
• 13
  brush again with the rest of the glaze. Return the gammon to the oven for a further 10-15
• 14
  minutes. If the top looks to be getting too brown, cover loosely with foil. Take gammon
• 15
  out of oven and rest it for 15 minutes before carving and serving.