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1
If possible, buy the gammon joint a minimum of 24 hours in advance of when you are planning to cook it.
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2
This way, immerse it completely in cold water for 24 hours to soak out any excessive salt the gammon was originally cured in.
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3
Pre-heat your oven to 190c.
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4
Put the gammon in a large enough pan to be able to contain the joint in and cover with cold water.
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5
Add the vegetables, parsley, peppercorns, cinnamon and bay leaves and bring to the boil, then turn to a rolling simmer, i.e.
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6
medium heat.
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7
Cook for 2 hours, skimming off any froth and impurities that rise to the top.
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8
Leave to cool for 30 minutes, then remove the joint.
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9
Strain and reserve the stock for soups, etc.
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10
To make the glaze, heat the sugar, Madeira, sherry vinegar and honey over a low heat and bring to the boil, lower to a simmer for 3 minutes until you have a dark, shiny syrup.
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11
Prepare the ham before baking in the pre-heated oven.
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12
Cut any string off and level off the fat on the ham; leaving an even layer.
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13
Score the fat in a criss-cross diamond pattern, taking care not to cut into the meat.
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14
Press a stud of clove into the centre of each diamond.
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15
Pour half of the glaze over the ham and roast for 10 minutes.
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16
Pour rest of the glaze over the ham and roast for a further 20 minutes, until you get a golden brown colour.
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17
Baste the roasting juices over the ham frequently.
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18
Also turn the tray you roast the ham to ensure it gets roasted evenly.
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19
Remove from the oven and leave to rest for 10-15 minutes before serving.
