• 2kg boneless gammon joint
• 1 onion - sliced
• 2 tsp black peppercorns
• 3 bay leaves
• 2 star anise
• about 20 cloves
• 200g dark brown or demerara sugar
• 2 tbsp marmalade or honey or a mix of both
• 2 tbsp mustard

1. Put the gammon in a large pan and cover it with cold water. Add the onion, peppercorns, star anise and bay leaves.
2. Calculate the cooking time (20 mins for each 450g) and bring to a boil.
3. Once boiling, turn it down to a simmer, and top it up with boiling water if necessary.
4. Carefully pour the liquid away (I like to keep it for making soup, you can freeze it for another time)
5. then let the ham cool a little while you heat the oven to 200˚C (Gas mark 6)
6. Lift the ham into a foil-lined roasting tin, the foil saves a lot of washing up.
7. Cut away the skin leaving behind a thin layer of fat and score the fat all over in two directions to make a diamond pattern, then stud each diamond with a clove.
8. To make the glaze put the sugar, mustard and marmalade in a small pan and bring to a boil. Brush half of the glaze over the ham, then roast for a total of 35 minutes, brushing the gammon with more glaze every 10 minutes. Remove from the oven and allow to rest for 15 minutes before carving.

Recipe by Lisa Fearn, originally featured on Prynhawn Da.

Instagram: @lisafearncooks

Twitter: @lisaannefearn