English gammon joint (2-4kg)
handful whole peppercorns
thyme
bay leaf
2 onions, cut into quarters
500ml apple cider
3 tbsp dijon mustard
3 tbsp honey
2 tbsp brown sugar
– place trivet or saucer upside down in a large pan. place the gammon joint with the strings intact as it holds the joint together during cooking on the trivet. Add peppercorns, thyme, bay leaf, onions and 400 ml of the cider. Fill with enough cold water to cover the gammon.
– bring slowly to a boil and reduce heat to simmer for 20 minutes per 500g, adding water from the kettle as necessary.
– At the end of the calculated cooking time, turn the heat off and allow the ham to cook in the cooking liquid for at least 30 minutes, until it's cool enough to handle. Transfer the ham to a board and pat dry with kitchen paper. Using a small sharp knife, peel away and discard the skin, leaving a layer of fat exposed
– score the fat into a diamond pattern. transfer to a roasting dish.
– preheat the oven to 200C
– mix mustard, honey, sugar and then stir in enough cider to thin the paste down to a pouring consistency. Pour the glaze over the ham and spoon over it until it is thoroughly coated. Roast for 30-35 minutes, or until evenly browned, basting every 10 minutes. With only 10 minutes left, after the last basting, sprinkle some brown sugar on top of the ham and roast until done.
– cover and allow to cool.
