5kg Gammon / Ham (off the bone), soaked in cold water for 24 hours, changing the water occasionally
2 onions, quartered
handful black peppercorns
1 bay leaf
4 tbsp English mustard
225g demerara brown sugar, depending on size of ham
1 litre apple juice
- Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf. Cover with water and apple juice, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per 500g or until the core temperature reaches 65 degrees celcius.
- Preheat the oven to 180°C / 350°F / Gas mark 5. Once cooked, remove the ham from the pan and stand for 10-15 minutes before peeling away the skin with a serrated knife, leaving a thin layer of fat which will be scored.
- Score the fat, creating a clear diamond pattern. Push cloves into centre of each diamond.
- Brush the ham with mustard and sprinkle generously with demerera sugar.
- Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Or you could use a kitchen burner for the same affect.
- Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold.
Note: When soaking the ham, it is best to do so in the fridge, if you have the space or in a cold room.