Categories: December

Ingredients

• 2-3kg middle gammon
• 54 cloves
• few fresh thyme sprigs
• 2 bay leaves
• 2 litres apple juice
• 4 tbsp apricot jam
• 4 tbsp demerara sugar

Directions

1. Soak the gammon in cold water overnight. Weigh and calculate the cooking time based on 20 minutes per 500g. Put the ham on a trivet or upside down saucer in a large pan. Add 6 cloves, the thyme and bay leaves. Pour in the apple juice to just cover. Bring to the boil, then simmer for the calculated cooking time. Skim off any scum occasionally.

2. Once cooked, leave to cool in the cooking liquid until cool enough to handle. Remove from the saucepan and put onto a board. Discard the cooking liquid. With a small knife, cut away the skin, taking care not to remove to much of the fat. Discard the skin.

3. Score the exposed fat in a diamond pattern, making sure not to cut too deeply to reveal the meat. Take a thin slice off the base of the gammon – so it sits upright for glazing – and put into a roasting tin. Stir the jam and sugar together in a bowl. Brush all over the scored fat.

4. Preheat the oven to 220˚C/fan 200˚C/gas 7. Decorate with the remaining cloves by pushing them into the centre of each diamond. Roast for 20 minutes, until golden brown. Leave to cool, then serve warm or cold.

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