Cook a juicy gammon joint in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve in thick slices.
Prep:10 mins
Serves 6 – 8
2kg unsmoked boneless gammon joint2l cola (not diet)1 carrot, chopped1 onion, peeled and quartered1 stick celery, chopped1 cinnamon stick½ tbsp peppercorns1 bay leaf
STEP 1Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.STEP 2Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.STEP 3Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.STEP 4Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.STEP 5Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.STEP 6Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.STEP 7Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.
