- Serves: 6-8
- Cook Time: 20 minutes per 500g, plus simmering, plus 20 minutes roasting
- Prep Time: 20 minutes plus 4 soaking
- Effort: medium
- 1 whole gammon, or piece no smaller than 1.5 kg
- 1/2 onion
- 1/2 carrot
- 1 stick celery
- 1/2 leek
- 1 bay leaf
- 6 peppercorns
- stalks parsley
For the glaze:
- 1 tbsp English mustard
- 2 tbsp demerara sugar
- 6 whole cloves
1. Place the gammon in a large pan, cover with cold water and set aside to soak for 4 hours. Drain.
2. Return the gammon to the pan, cover with cold water and slowly bring to the boil.
3. Skim off any scum and taste the gammon cooking water. If it tastes salty, drain the gammon, cover with cold water and bring to the boil.
4. If the cooking water doesn't taste salty, add in the onion, carrot, celery, leek, bay leaf, peppercorns and parsley stalks.
5. Simmer the gammon, allowing 20 minutes per 500g.
6. To check whether the gammon is cooked through, pierce it with a long fork and lift. If the gammon slides off easily the gammon is tender. To test a whole gammon, see if the small bone at the side of the leg comes out easily. If it does the gammon is cooked through.
7. Remove the cooked gammon from the water and leave to relax for 10 minutes.
8. Carefully pull off the skin from the widest end of the gammon. Using a carving knife, trim off and discard excess fat, shaping the gammon nicely.
9. Preheat the oven to 200°C/gas 6.
10. Brush the gammon fat with mustard and sprinkle with sugar, patting it down so that it sticks to the gammon.
11. Using the tip of a sharp knife and taking care not to cut through into the meat, lightly score the fat with 2.5cm wide parallel cuts in one direction, then in the opposite direction, forming diamonds.
12. Place each clove in the centre of a diamond and place the gammon in a roasting tray.
13. Roast the gammon for 15-20 minutes to melt the glaze. Remove and cool.
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