A succulent gammon joint is one of the high points of the festive season and a long-standing favourite with the whole family. Once you've mixed a sticky ginger and honey glaze and studded your gammon with fragrant cloves, you've got a real feast on your hands!
Top tip: Take your gammon to a whole new level by swapping the ginger and honey glaze for cinnamon and maple syrup – this wonderfully warm flavour combination is truly delicious!
Place the gammon joint in a large bowl, cover it with cold water and soak it overnight or, if time is short, for a minimum of 3-4 hours.
After soaking, wash the joint well in cold water and place it in a saucepan with the Bay Leaf, Peppercorns, Minced Onion and enough cold water to cover the joint. Bring to the boil then reduce the heat, cover the pan and simmer gently for 80 minutes (20 minutes per pound plus 20 minutes).
Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
Remove the rind from the joint and score the exposed fat with a sharp knife to form a diamond pattern. Press a Clove into the centre of each diamond. Place the joint in a roasting tin. Mix the Ginger, honey and sugar together and spread the mixture over the joint. Bake it in the oven for 20-25 minutes, basting it frequently with the glaze until the fat is crisp and golden.
The cooked ham is not suitable for freezing.