Nutrition:
Keep the string on the gammon joint and put it in your largest stock pot. Add the stock ingredients and top up with water to cover the gammon. Bring to a simmer, then reduce to a low heat. Skim off any scum that rises to the surface with a large spoon and discard. Cover and cook for 1 hr 15 mins-1 hour 30 mins or until the middle reads over 70C. Alternatively, you could cook in the slow cooker for 6 hrs on high. Leave to cool on a plate until it’s cool enough to handle, strain the stock and keep for soups or risotto, freezing for later if you’re not using it straight away. You can cook the ham the day before and bring up to room temperature to bake, if you prefer.
While the gammon is cooling, put all the glaze ingredients into a pan and simmer for 15-20 mins or until it forms a light syrup. Strain the mixture – it will thicken up slightly as it cools. Heat the oven to 220C/200C fan/gas 7. Put a double layer of foil in a large baking tray. Add the ham, skin-side up, remove the strings if it’s tied, and cut off the skin with a sharp knife, leaving a decent later of fat. Scrunch up a small piece of foil and nestle it under the ham to balance it skin-side up. Score the fat in a criss-cross pattern.
Brush the ham generously with half the glaze. Bake for 15 mins, then spoon over the remaining glaze. After another 15 mins, spoon the sticky, reduced glaze from the tray over the top of the ham and cook in 5 min intervals, spooning over more glaze, until you’re happy with the coating of the glaze and crispness of the fat. Leave to rest for 15 mins before carving and serving warm with big chunky chips and a seasonal salad, or leave to cool completely and serve cold with a pineapple relish or in sandwiches.
