- 4kg whole boneless smoked/unsmoked gammon
- 1ℓ apple juice
- 1 onion, sliced
- 2 bay leaves
- 1 cinnamon stick
- 20 or so peppercorns
- 40 to 50 whole cloves
FOR THE GLAZE
- 100g plum jam
- 50g white sugar
- 75ml sloe gin
- Weigh gammon and put it into a large deep pot; add apple juice. Top up with cold water to cover; add onion, bay leaves, cinnamon and peppercorns. Bring to the boil, reduce heat, cover and simmer for 25 minutes per 450g until cooked through, skimming off surface scum regularly (to reduce saltiness) if you’re using the cooking liquor for stock at a later date.
- Remove ham from cooking liquid and put on a board. Leave to cool for 15 minutes.
- Preheat oven to 220°C. Untie ham; use a knife to remove skin, leaving a good layer of fat on ham. Score a diamond pattern into fat (not cutting down into meat). Retie ham (to maintain a better shape) and stud a clove into each diamond.
- Line a roasting tin that will just fit the ham with a double layer of foil. Add ham (fat-side up). In a small bowl, mix glaze ingredients. Brush roughly over ⅓ meat and into fat. Roast for 25 to 30 minutes, basting with rest of glaze every 10 minutes, until the skin is caramelised. Serve warm or at room temperature in slices.
- EACH SERVING: (for 125g meat) 1 190kJ, 29g protein, 15g fat (5g saturated), 5g carbohydrate (5g total sugars), 0g fibre.
- GET AHEAD: Finish up to 2 days ahead, cool, then chill (loosely wrapped in foil). Any leftovers will keep well in the fridge for up to 4 days.