Cooking the gammon
2kg/4lb unsmoked boneless gammon joint
2 brown onions, quartered
2 organic carrots, cut into chunky pieces
2 organic celery sticks, cut into chunky pieces
2 large bay leaves
4 handful cloves
Cinnamon stick
10 black peppercorns
Honey glaze ingredients
5 tbsp wesley cottage bees honey
4 tbsp English mustard
Squeeze of orange
Place the gammon joint into a large saucepan, cover with cold water and lid and bring to the boil. Drain the water from the saucepan, add fresh cold water, all the other ingredients and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 20 minutes per 500g/1lb.
Remove the gammon from the water and set aside to cool for 15 minutes. You can keep the cooking liquid to make soup later on if you so wish or freeze for when you are ready.
Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.
Remove the rind from the gammon joint, but leave as much of the fat intact as possible. Score the fat in a diamond pattern, and push the cloves into the meat.
Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come at least halfway up so you don’t loose any of the juices!
Time to make the glaze! Mix our scrumptious honey, mustard and a squeeze of orange together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10-15 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes.
The gammon is ready when the fat on top is golden brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.