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1
Preheat the oven to 220C/fan oven 200C/gas mark 7.
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2
AGA 4/3/2dr Lower roasting oven.
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3
If you have soaked the gammon, drain it and place it skin side up in a large saucepan.
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4
Pour in the cider and apple juice and add the onion, celery, carrot and bay leaves.
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5
Bring up to the boil, cover and simmer for 1 1/2 hours.
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6
Remove the joint from the pan, peel off the skin with a knife (discard or give to the birds in the garden, they love it!)
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7
and use a sharp knife to score the fat in a diagonal pattern.
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8
Reserve the stock to for perhaps some soup - pea and ham is good.
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9
Stand the gammon in a roasting tin lined with foil.
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10
Stud the diamonds of fat with the cloves.
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11
Place the butter, sugar, mustards and spices in a medium mixing bowl and mix well to form a paste.
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12
Spread the paste over the fat.
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13
Roast the ham in the oven for about 20 minutes, basting twice during this time.
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14
Roast for another 5-10 minutes then remove from the oven and keep basting it as the sticky sauce cools.
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15
As it does the sugar starts to solidify and it will start to stick and stay to the top of the ham.
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16
Continue until as much as of the syrup as possible is on the ham.
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17
I don't want you to worry, it will get quite toffee like and that is exactly what you want.
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18
Remove from the roasting tin and place on a serving dish.
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19
Carve at the table or quietly in the kitchen with no-one watching - always best as you can sneak a mouthful or two in before anyone else!
