- 2½ kg boneless unsmoked gammon joint, tied
- 1 sprig thyme 2 bay leaves and 1 rosemary sprig tied together
- 1 onion, halved
- 2 carrots, roughly chopped
- 1 celery stick, roughly chopped
- 1 tbsp black peppercorns
- 1 tsp cloves
For the glaze
- 1½ tbsp English mustard
- 70g clear honey
- 2 tbsp soft dark brown sugar
Put the gammon in a Cooks Professional Cast Iron 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.
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.
Heat the oven to 200C/180C fan/gas 6. Put the ham in a Cooks Professional Cast Iron 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.