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Boil up 3 kg piece of gammon ( no bone in ) in water in a large saucepan. Cover the gammon with the water. Add pickling spice . 4 bay leaves, 5 whole cloves, 2 carrots, 1 quartered onion for 21/2 hours. Turn off heat. I left the gammon overnight in the water. Remove the piece of skin and score the top of gammon in diamond shapes and add 1 clove to each diamond. Make a glaze in a saucepan with 1 tbsp mustard, 3 tbsp honey, 2 tbsp brown sugar, 2 tbsp molasses, spritz of lemon juice. It is sticky. Baste over your gammon and roast in oven for 30 mins until golden brown. Baste twice with the glaze. Add cherries or pineapple pieces for decoration.
Tried and Tested and Posted by: Gail Haselsteiner