Put your gammon in a large saucepan filled with water – bring to the boil and simmer for 1 or 2 hours (more if for 4 – 6 people, less if for only 2 – 4 servings – I usually do a small joint for 1.5 hours and it serves two of us for a couple of meals and a sandwich)
Close to the end of cooking time, pre-heat your oven to 180˚c
Lift the gammon carefully out of the water after it has cooked as above
Cut off the string and carefully cut off most of the fat (leave a small amount on wherever the fat was on the joint – you want this for cooking)
Carefully score lines across the fat – two ways so you end up with criss-crosses all over the fat (don’t worry if it looks a bit of a mess, it won’t after cooking)
Smear with a glaze… Chilli Sauce is good (used in photos); Sugar mixed with Mustard is really delicious; Mango Chutney also works (surprisingly); Maple Syrup versions are brilliantly smokey
Once glazed, pop in the oven for 20 – 30 minutes or until the glaze looks good (you may want to add a little more half way through cooking)
I think this is better served cold because it is much easier to cut all the fat off (important if you’re trying to reduce your cholesterol or follow a reduced fat diet). Although you are cutting the glaze off technically, I still think it is worth cooking with it on to add a little more flavour.
Slice the gammon as thinly as possible so even a small serving goes a long way. A couple of small slices with a big plate of lentils and salad is a great supper. This can be easily kept in the fridge for 3 or 4 days.