This traditional ham has a tasty twist that is perfect for celebrations.
4-4.5kg bone-in gammon
2 bay leaves
1 star anise
6 mace blades
1 cinnamon stick
1tbsp mustard powder
450ml treacle or molasses
2 tbsp spiced rum
- Choose a pan that can hold the gammon comfortably and fill it halfway with cold water. Add 400 ml of the molasses or treacle, stirring to dissolve. Add spices and bay leaves and the gammon, topping up the water to cover. Bring the pan to a gentle simmer and cook for 2 ½ to 3 hours until the ham has an internal temperature of 65°C.
- Remove ham and leave to cool, and preheat oven to 200°C/180°C fan. Use a sharp knife to cut the ham’s skin, leaving behind as much fat as possible and score the ham into a diamond pattern.
- Mix the rum and mustard with the remaining treacle or molasses and brush generously over the ham. Put the ham in a roasting tin lined with lightly oiled foil before roasting for 20 minutes, basting once or twice with the glaze in the tin. Once the ham is sticky and glossy, remove it from the oven and leave it to rest for 30 minutes before slicing.