Ingredients

Ham

• 1.3-1.5 kg (3lb-3lb 5oz) uncooked gammon
• 1 celery stick, halved
• 1 onion, peeled, halved and studded with 6 cloves
• 1 carrot, peeled and halved
• 1 garlic clove
• 2 bay leaves
• 2 sprigs of parsley
• 5 peppercorns
• 500ml cider

Glaze

• 1 tbsp dijon mustard
• 1 tsp ginger, ground
• 100g golden syrup
• 150ml maple syrup
• 1 tbps soy sauce
• generous amount of cloves for studding the gammon

Method

1. Weigh your gammon to calculate the cooking time. Place the gammon in a large saucepan so that it fits firmly. Pour the cider over the gammon and add enough water so that it is just covered. Add the onion, carrot, garlic, bay leaves, parsley and peppercorns. Bring the water to the boil then reduce to a gentle simmer and cook it for 40 minutes or your calculated time (20 minutes per 450g/1lb). Check it regularly and add more water if necessary and skimming off the scum which comes to the top.
2. Remove the gammon from the liquid and drain it thoroughly.
3. Preheat an oven to 180C/425F. Strip the gammon carefully of the skin leaving an even thin layer of fat. Using a sharp knife score the fat in a criss cross fashion so that you have diamonds. Place the cloves in each corner of each diamond.
4. Mix the mustard, golden syrup, maple syrup, ginger and soy sauce together and then rush the gammon generously with it.
5. Place the gammon in a baking tin and place it in the preheated oven and leave it to bake for 20 minutes, basting it regularly (you may wish to increase the cooking time slightly for a large joint). If serving it hot allow it to stand for 10 minutes in a warm place before serving or allow it to cool and refrigerate.
6. To Serve: Serve the gammon hot or cold with your choice of accompaniment eg. Chutney, mustard or Cumberland sauce, salad and or new potatoes.