Savour this clove-studded ham cooked with vegetables and glazed with a combination of mustard and sugar.


  • 1 whole gammon or piece no smaller than 1.5 kg

  • ½ onion

  • ½ carrot

  • 1 stick celery

  • ½ leek

  • 1 bay leaf

  • 6 peppercorns

  • Parsley stalks

  • For the glaze

  • 1 tbsp English mustard

  • 2 tbsp Demerara sugar

  • 6 whole cloves


  • 1.

    Soak the joint for four hours. Put into cold water and bring up to slow boil, simmer. Skim off the top, taste the stock, if salty pour out and start again, it shouldn’t be.

  • 2.

    When it's okay add the vegetables and herbs. Simmer slowly for approx 20 minutes per 500g. When almost cooked, pierce with a long fork and lift - if it slides off easily, it is cooked, ie tender. If it's a whole gammon then the small bone at the side of the leg will come out easily. Take out and leave to relax for 10 minutes.

  • 3.

    Carefully release and then pull off the skin from the body end, the widest end. Using a carving knife carefully trim off excess fat, leaving a nice shape. Brush the fat with the mustard and sprinkle with the sugar, pat down to stick on.

  • 4.

    Using the tip of a sharp knife lightly score the fat with 2.5cm wide parallel cuts - do not go through to the meat - in one direction and then in the opposite to form diamonds - place a clove in the centre of each diamond.

  • 5.

    Finish off cooking by roasting in a hot oven 200C for 15-20 mins and melting the glaze. Be careful when handling hot as the sugar will stick and burn.

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