HONEY BAKED HAM WITH CIDER

Soak the gammon for at least 4 hours or overnight.

Preheat oven to gas mark 4 (180ºC 350ºF).

Place the gammon in a large saucepan with the cider, bay leaf, peppercorn and enough cold water to cover the gammon. Bring to boil, skim, then cover and cook for 1½ hours.

In a small bowl mix the mustard and the honey and ground clove.

Remove from heat, drain and place in a baking tin. Carefully remove skin and score diamond shapes into fat with a sharp knife.

Spread the honey mixture over the gammon till well coated then press the cloves into the diamond shapes around the gammon then add cider to cover bottom of the tin.

Cover the gammon with foil and roast in the centre of the oven for 45 minutes, basting frequently. Remove from the oven and allow to cool before carving.