- 1 x 4lb (1.8kg) gammon ham
- cold water (enough to cover the ham in a pot)
- 2pt (just over a litre) cider
- 1 x litre (1¾pt) carton apple juice
- 1 large onion
- 1 bay leaf
- 8 peppercorns
- 2oz (50g) butter
- 4oz (100g) light brown muscovado sugar
- 1 tsp (5g) dry mustard
- ½ tsp (2.5g) ground cloves
- ½ tsp (2.5g) ground cinnamon
- a few cloves
- 3 tbsp (45g) quince jelly
- grated rind and juice of 3 oranges
- grated rind and juice of 1 lemon
- 2tsp (10g) whole grain mustard
- 1 tsp (5ml) red wine vinegar
- honey to taste
- a little reserved stock
- Soak the ham overnight in cold water. Drain and put the ham into a large saucepan with the cider and apple juice and top up with cold water until you just cover it.
- Add the onion, bay leaf and peppercorns and then bring up to the boil. Now skim the surface and reduce the heat. Simmer gently for 1½ hours.
- Preheat the oven to 220C/425F/Gas 7.
- Remove the joint from the pan, peel off the skin and mark the fat into diamond shapes with a sharp knife. Reserve the stock for the sauce and for later if you want to make soup!
- Stand the gammon in a roasting tin. Mix the butter with the sugar, mustard and ground spices to a paste. Spread this over the fat. Press a clove into the middle of each diamond.
- Roast in the oven for about 15 to 30 minutes, or until the fat is crisp and golden.
- In the meantime make the sauce by melting the quince jelly in a saucepan, adding the orange and lemon rind and juice and stirring well.
- Stir in the mustard and vinegar and add the honey to taste. Add a little of the stock if necessary.
- To serve, slice up the ham, pour over a little sauce.