Another Christmas must have. Delicious served as a meat with a roast dinner with lots of fresh veg, crunchy roast potatoes and cauliflower cheese but best sliced up and eaten on its own or with sandwiches made with thick sliced bread from the bakery, pickles and chutneys.
2 onions – cut in half
2 carrots – peeled
1 celery stalk
3 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons apricot jam
1 star anise
Place your gammon joint in a large pot of water that just covers the joint of meat.
Bring to the boil.
Drain away water and refill with cold water, onions, carrot, celery, star anise and peppercorns and bring to the boil once again.
Turn the heat to a low simmer for 20 minutes per 500g so for another hour and 20 mins for a 2kg gammon.
Remove from pan and set aside to rest for 10 minutes or so.
Preheat oven to 220c / 200c fan and pop gammon in a roasting tin.
Mix up your glaze in a cup.
Score the fat into a diamond pattern and brush with your glaze.
Bake in the centre of the oven for 30 minutes basting with the juices half way through and another couple of times if you can.
Remove from oven and spoon over the juices one last time.
Rest for at least 15 minutes before carving.