- 1 x free-range British gammon boneless joint, around 3.5kg (8lb)
- few bay leaves
- 1 onion, peeled
- To glaze:
- 1tbsp English mustard powder
- 4tbsp soft brown sugar
- 1tbsp redcurrant or cranberry jelly
- approx 30 whole cloves
Weigh the ham and calculate the cooking time from the second boiling at 20 minutes per kg (2lb 4oz) plus 1 hour. You will need a pan large enough to get the ham in and cover it with water. Bring the water to the boil then drain it away. Take out the ham, wipe off any scum, clean out the pan then return the ham to the pan and cover it with water. Add the bay leaves and onion, bring to the boil then cover and simmer for the required time. Use a meat thermometer to tell when it’s cooked through.
Remove the ham to a board and peel off the outer skin. You can cool the ham right down at this point then leave in the fridge overnight if you want to glaze it later.
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Score the fat in diamond shapes. Mix together the mustard, sugar and jelly. Rub a little oil over the ham fat then press in the mustard mix and place a clove in the centre of each diamond. Line a roasting tin with a double layer of foil. Roast the ham for 30 to 40 minutes, until glazed. Cool before slicing.