Glazed ham

Serves 20 Starters and mains

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Method

Two days before, put the joint in the sink, cover it with water and leave to soak overnight.

The next day, transfer the gammon to an ovenproof casserole dish that is big enough to completely submerge it and fill the dish with fresh water.

Place over a medium heat and gently bring to the boil, then reduce the heat and leave the joint to gently simmer for 5–6 hours. It could take longer depending on its shape and the volume of water, so it’s a good idea to use a digital temperature probe inserted into the thickest part of the joint, avoiding any bones. You are looking for a temperature of 65–70C.

Remove the joint (now called ‘ham’, as it is cooked) from the heat to cool in the cooking liquid, ideally overnight.

To prepare the glaze, simmer the soy sauce, Dijon mustard, honey and cider vinegar together in a saucepan over a low heat. Preheat the oven to 160C/140C F/Gas 3.

When the ham has completely cooled, take it out of the pan and carefully remove the skin. To do this, take a sharp knife and place the blade above the fat and directly under the skin and, using smooth movements and keeping the blade pointed towards the skin, cut the skin away without taking the fat along with it.

The fat should be set hard, so now you can ‘criss-cross’ the fat with 2.5cm deep cuts. Pierce each square of fat with a clove, then put the ham in a roasting tray and cover the fat with the glaze.

Cook in the oven for 4 hours, removing every 30 minutes or so to baste the ham with the juices from the pan. Remove from the oven and leave to rest for around 20 minutes.

Serve on a bed of herbs, if using, with crusty sourdough, alongside a cheeseboard and seasonal pickles.