Place the gammon joint into a large saucepan. Cover with cold water, pop the lid on the pan, then place on the hob and bring to a boil.
(If your pan doesn’t have a lid, use a large plate or piece of foil).
Reduce the heat to a simmer, and set your timer for 2.5 hours.
Check occasionally and top up with water if the level drops too much.
Halfway through the cooking time I like to turn my joint over in the water to ensure even cooking. I find the easiest way to do this is by using a large pair of kitchen tongs.
Meanwhile, mix your honey and mustard together in a small bowl.
When the cooking time is up, take the internal temperature of the meat and ensure it is at (or above) 63C (145F).
If it’s not, cook for another 30 minutes and retest the temperature.
Using the kitchen tongs again, remove the meat from the pan, placing it in an oven proof baking dish.
Cut and pull away any strings holding the joint together.
Using a sharp knife, carefully cut the skin away, leaving a thin layer of fat on the meat.
Use the sharp knife to score the fat into a criss cross pattern. Try not to cut into the meat, just the fat.
Pour over the honey mustard glaze, and brush all over the surface of the ham evenly to coat.
Bake in an oven preheated to 180C (350F) for 20 minutes.
Remove from the oven and check that the crust isn’t burning. If you’d like it darker, return to the oven, checking every 10 minutes or so.
When it is the colour you like, remove from the oven and let rest whilst you serve the rest of your side dishes.
Please enjoy my recipe! Jane | hedgecombers.com