4 lb gammon
2 large carrots, peeled & roughly sliced
2 onions, quartered
1 small celeriac, peeled & roughly chopped
1 bay leaf& few sprigs parsley& thyme
4 black peppercorns
cloves
2 tbsps runny honey
2 oz light brown muscovado sugar
2 tsps English mustard powder
1 tsp ground cinnamon
½ tsp cayenne pepper


Place the gammon in a large saucepan with the vegetables, herbs and peppercorns. Cover with cold water. Bring slowly to the boil, skim off any scum and simmer gently for 1 hour, topping up with water if necessary. Remove from the heat and leave to cool.

Preheat oven to 180 C, Gas 4.Cut away the meat rind and score the fat into diamonds. Stud with cloves. Wrap in greaseproof paper, then tightly wrap in foil and pace in a roasting tin. Bake for 30 minutes then remove.

Increase the oven heat to 220 C, gas 7. Slowly melt the honey, sugar, mustard, cinnamon and cayenne in a saucepan. OPen the gammon package, expose the fat and liberally coat with spice. Bake uncovered for 30 minutes.