Ingredients:
2kg/4½lb unsmoked boneless gammon joint
1 carrot, onion & leek
2 bay leaves
about 25 cloves for studding
good handful of dark soft brown sugar
Method:
Soak gammon in cold water for 24 hours. Place in a large pan, thick skin on the bottom, cover with cold water. Add carrot, onion, leek and bayleaves. Bring to boil, then turn down to simmer for around 2½ hrs, topping up with boiling water if necessary. Scoop off any impurities that rise to the top. When done, the ham should ‘give’ when poked with a skewer (we cook ours to 72C, if you have a probe).
Pour liquid away (dilute with equal water for a soup base), then let ham cool while you heat the oven to 190C/375F/Gas 5. Lift ham to a roasting tin, cut away top layer of skin leaving an even layer of fat. Score fat in a criss-cross and stud cloves all over. Clad with the sugar (don’t worry, it will fall off when cooking).
Roast for 40-50 mins, basting 3-4 times. Turn pan round a few times during cooking for an even colour. Remove from oven and rest for 15 mins before carving (or roast up to two days ahead and serve cold).
