Honey-glazed ham

• boneless unsmoked gammon joint↗2½ kg kg

  tied

• thyme↗1 sprig

  2 bay leaves and 1 rosemary sprig tied together

• onion↗1

  halved

• carrots↗2

  roughly chopped

• celery stick↗1

  roughly chopped

• black peppercorns↗1 tbsp tbsp
• cloves↗1 tsp tsp
• English mustard↗1½ tbsp tbsp
• clear honey↗70g g
• soft dark brown sugar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Put the gammon in a large, deep saucepan. Add the tied herbs, onion, carrots, celery, peppercorns and cloves. Pour over enough cold water to cover the meat, then bring to the boil, cover with a lid, and lower to a gentle simmer for 1 hr 15 mins. Turn off the heat and leave the ham to sit in the liquid for 30 mins.

2. 2

   Remove from the liquid (this makes a delicious soup stock) and leave to cool until cold enough to handle. Peel off the thick layer of skin on the gammon to reveal a layer of fat. Discard the skin and score the fat in a criss-cross pattern with a sharp knife.

3. 3

   Heat the oven to 200C/180C fan/gas 6. Put the ham in a roasting tray lined with foil. Mix together the mustard, honey and sugar in a bowl, then generously brush half over the ham. Roast for 15 mins, then brush with the remaining glaze. Return to the oven for a further 20-30 mins or until sticky and brown. Leave to cool for 15 mins before carving into thick slices.