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1
Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat.
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2
Drain the water from the saucepan; pour in the ale (the gammon should be covered so use as much of the ale as needed or top with water if required).
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3
Add the onions, carrots, celery, cloves, bay leaves and peppercorns and bring to the boil once more.
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4
Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for twenty minutes per 500g.
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5
Remove the gammon from the saucepan and set aside to cool for fifteen minutes.
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6
Reserve 300ml of the stock and the rest can be used to make soup.
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7
Preheat the oven to 220C/fan oven 200C/gas mark 7.
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8
Cut away the skin leaving a thick layer of fat underneath.
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9
Use the tip of a sharp knife to score the fat.
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10
Place in a foil-lined roasting tin, fat side up.
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11
Pour the 300ml reserved stock into a pan and boil rapidly to reduce to around 100ml.
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12
Mix the treacle with the mustard and the reduced stock and pour over the fat, using a basting brush to ensure all the fat is covered.
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13
Bake for 20 to 25 minutes, basting occasionally.
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14
Serve hot or cold with coleslaw and chutney.
