Start by washing off the gammon in chilled water to remove excess salt from the exterior, our gammon has a mild cure so no need to soak for an extended period as it will lose flavour.
We recommend a par boil then finishing it off in the oven for best results.
Calculate the boiling (simmering) time by allowing 15 minutes per 500g of meat.
Place in a large pan and add enough water to fully cover the gammon, then add cloves, fresh thyme & bay leaves or the aromatics of your choice.
Bring up to a boil and then lower to a low simmer until done. Drain the Gammon and place onto a cutting board, remove the top layer of skin (if attached), leaving a layer of fat around the meat, score the fat in a diamond pattern but not so deep to cut into the meat.
Pre-heat oven to 180 C. Place into a roasting tin lined with a couple of sheets of foil and pour ½ cup white wine to prevent the ham from sticking to the bottom (optional)
Brush all over with the glaze of your choice – a mixture of maple syrup and coarse-grain mustard is good, You can also decorate the cross sections with cloves for added flavour. Bake for 10minutes and reapply the glaze and bake for a further 15-20 minutes until a rich shiny colour appears on the outside.
Rest, serve and enjoy!