Place the gammon joint in a lidded casserole along with all the ingredients for the ham, apart from the cloves. Cover with water and bring to the boil over a medium heat. Reduce to a gentle simmer, cover with a lid and cook for 1 hour 50 minutes.
Preheat the oven to gas 6, 200ºC, fan 180ºC. Remove the skin from the ham using a sharp knife, leaving a good layer of fat attached.
Place in a lined roasting tin and score the fatty surface in a diamond pattern, taking care not to cut right through to the meat. Mix the mustard powder and demerara sugar with 2tbsp of the ham-braising liquid to form a paste. Spread this over the surface of the ham and stud with cloves. Bake for about 30 minutes until golden and glazed.
Meanwhile, strain the braising liquid and reduce down by half to thicken. A little goes a long way as it is very sweet, but a small amount served with sliced ham is delicious. The gammon goes excellently with mashed potato spiked with a little wholegrain mustard, roasted root veg and steamed green vegetables.
Any leftover braising liquid can be used as a glaze for chicken wings or spare ribs.
Pair this with Tesco finest* Central Otago Pinot Noir
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