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1
Blend together the garlic, ginger, vinegar and powdered spices until smooth.
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2
Place the gammon in a pot large enough to hold it comfortably.
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3
Add the spice blend, onion, bay leaf and black cardamom pods if using.
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4
Add enough water to cover the joint.
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5
Bring to a boil, cover and simmer gently for 20 minutes per 500g depending on your joint.
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6
In the case of the given 5kg ham, that would be cooked for 3 hours 20 minutes or until the internal temperature reaches 68C.
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7
Spoon off any scum that forms and top up with water as necessary.
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8
Meanwhile, stir together the ingredient for the glaze.
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9
It should be thick enough to hold its form but easily spreadable.
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10
If necessary, add a little extra Worcestershire sauce (a drop or two at a time) until you have a thickish paste.
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11
Lift out of the water and leave to cool for 15 minutes.
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12
Preheat the oven to 220C.
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13
Pslice the skin but not the fat off the joint using a sharp knife.
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14
Place in your roasting tin, add about 1/2 of the liquor in the bottom of the pan (you can use the rest in a curry, to cook rice in or in a soup).
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15
Brush the glaze over the top and place in the oven.
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16
Bake for 20-30 minutes or until beautiful and golden, basting every now and again with the pan juices and baste again with the glaze every 8-10m or so.
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17
Sprinkle over the almonds and serve.
