serves 10
ingredients
4.5–6.8kg/10–15lb unsmoked
gammon on the bone
2 shallots, peeled and halved
6 cloves
3 bay leaves
2 celery sticks, cut into 5cm/2in
lengths
2 tablespoons English mustard
5cm/2in piece of fresh root ginger,
thinly sliced
For the glaze
225g/8oz dark muscovado sugar
2 tablespoons clear honey
125ml/4fl oz brandy
• Put the gammon in a heavy pan with the shallots, cloves, bay leaves,
celery and enough cold water to cover. Bring to the boil, cover and
simmer gently for about 5 hours. Skim off any scum using a slotted
spoon. Lift the ham out of the pan, discard the vegetables and herbs,
and allow the gammon cool.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Using a sharp knife, carefully cut away the gammon’s thick skin to leave
an even layer of fat. Score a diamond pattern in the fat. Put the gammon
in a roasting tin, smother evenly with the mustard and tuck the ginger
into the scored fat.
• To make the glaze, put the sugar, honey and brandy in a pan, and heat
until the sugar has dissolved. Brush over the gammon.
• Cook the gammon in the oven for 30–40 minutes, basting every
10 minutes. Serve either hot or cold, cut into slices.
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