- 1 large gammon joint
- 1 litre dry cider
- 8 whole cloves
- 8 whole peppercorns
- 1 bay leaf
- 175g dark brown sugar
- 3 heaped tbsp. English mustard powder
Place the ham into a large pot and cover with the cider, peppercorns and bay leaf. Leave overnight.
Place the pot onto the heat and simmer for half an hour for each 450g of meat. If you have a 1kg joint, simmer for 1 hour and ten minutes.
Mix the mustard with the sugar in a small bowl. Preheat the oven to 220C.
Remove the gammon from stock pot and score the flesh with a knife. Score the flesh both ways to make diamond shapes, then stud the cloves into the points of the diamonds.
Cover the gammon with the mustard sugar mixture and pour some of the cider cooking liquid into the bottom of the roasting tin.
Bake in the oven for 40 minutes until golden and flavourful.