Ingredients

• 2kg (4lb 8oz) gammon joint
•   cider, orange juice or apple juice, to cook the gammon, topped up with water
• 150g (5oz) soft brown or demerara sugar, for glaze 1
• 1 tbsp ground mixed spice, for glaze 1
• 1 tbsp gammon cooking water, for glaze 1
• 3 tbsp apricot jam, for glaze 2
• 3 tbsp wholegrain mustard, for glaze 2
• 1½ tbsp English mustard, for glaze 2
• 5 tbsp clear honey, for glaze 3
• 1 tbsp pineapple juice or other fruit juice, for glaze 3

Method

1. Cook a 2kg (4lb 8oz) joint of gammon according to the on-the-hob pack instructions. Cook in cider, orange or apple juice, topped up with water. Add extra water as necessary so the meat stays covered. Optionally add to the cooking water: chopped carrot, onion and celery; bay leaves or parsley; cloves, peppercorns or slices of fresh ginger.
2. Allow the gammon to cool in the cooking water until cold enough to handle, then remove the rind, leaving a layer of fat intact.
3. Preheat the oven to 200°C/400°F/Gas Mark 6.
4. Choose one of the glazes and use it to coat the fat. Glaze 1: Mix 150g soft brown or demerara sugar with 1 tbsp ground mixed spice and about 1 tbsp cooking water from the gammon. Glaze 2: Mix 3 tbsp apricot jam with 3 tbsp wholegrain mustard and 1½ tbsp English mustard. Glaze 3: Mix 5 tbsp clear honey with 1 tbsp pineapple juice (from a can) or any other fruit juice.
5. Cook in the oven, occasionally basting the cut surfaces, for 30-40 minutes until golden.

Notes