Ingredients

• 5lb/2.25kg gammon joint
• 1 onion
• 1 carrot
• 1 celery stick
• 1 bay leaf
•   fresh parsley stalks
• 6 black peppercorns
• 2 tbsp demerara sugar
• 1 tsp dry English mustard
• a handful cloves

Method

1. Soak the joint in cold water overnight to remove excess salt.
2. Place it in a large saucepan of fresh cold water and add the onion, carrot, bay leaf, parsley stalks and peppercorns. Bring slowly to the boil, cover and simmer for 25 minutes per 1lb/450g. Skim off any scum that comes to the surface.
3. Leave the joint to cool slightly in the stock. Then lift out and, using a knife, carefully remove the skin without removing any of the fat. Reserve the cooking liquor as ham stock.
4. Mix the sugar and mustard together and press all over the joint to form an even coating.
5. Using a sharp knife, cut a lattice pattern across the joint. If any sugar falls off, just press it on again. Stick a clove into each diamond segment, or into the cuts where the lines cross.
6. Preheat the oven to 220°C/425°F/gas mark 7. Bake the joint for about 20 minutes or until brown and slightly caramelised.

Notes