Ingredients

• 1 tablespoon Dijon mustard
• 3 tablespoons clear honey
• 2 tablespoons sesame seeds
• 2 tablespoons mixed nuts, roughly chopped
• 1 tablespoon mustard seeds
• 75g/3oz demerara sugar
• 5 tablespoons white wine vinegar
• 225g/8oz glacé fruits, thinly sliced
•   cloves
• 2 tablespoons clear honey
• 1 teaspoon English mustard
• juice of 1 orange, juiced
• 2 tablespoons wholegrain mustard
• 5 tablespoons demerara sugar

Method

1. Glaze 1: Mix 1 tablespoon of Dijon mustard and 3 tablespoons of clear honey. Brush half over the scored fat. Add 2 tablespoons each of sesame seeds and roughly chopped mixed nuts to the remaining syrup and spread over the gammon. Bake at 180C/350F/Gas 4 for 30 minutes.
2. Glaze 2: Heat 1 tablespoon of mustard seeds in a pan until they start to pop. Remove from the heat, then add 75g/3oz demerara sugar and 5 tablespoons of white wine vinegar. Heat until the sugar has dissolved, then boil fast for 3–4 minutes until syrupy. Spread evenly over the scored fat, retaining some syrup. Thinly slice 225g/8oz glacé fruits and arrange over the scored fat, securing with cloves. Brush with remaining syrup and bake at 180C/350F/Gas 4 for 30 minutes.
3. Glaze 3: Mix 2 tablespoons of clear honey, 1 teaspoon of English mustard and the juice of one orange. Brush over the scored fat and bake at 180C/350F/Gas 4 for 30 minutes.
4. Glaze 4: Spread 2 tablespoons of wholegrain mustard over scored fat and press cloves on top. Press on 5 tablespoons of demerara sugar and bake at 180C/350F/Gas 4 for 30 minutes.

Notes