Gammon

1. Place the gammon in a large pot and cover with water.
2. Add bay leaves, whole cloves, carrots, and onion to the pot.
3. Boil gently for about 2½ hours until the meat is tender.
4. You can leave the gammon in the pot overnight with the heat off for even more flavor.
5. Take the gammon out and peel off the skin.
6. Score the fat in a diamond pattern and press one clove into each diamond.

Making the Glaze:

• In a small saucepan, mix mustard, honey, brown sugar, molasses, and a splash of lemon juice. Heat until sticky and smooth.
• Brush the glaze all over the gammon.
• Roast the gammon in the oven for 30 minutes, until the glaze turns golden and caramelized.
• Baste with more glaze twice during roasting for a rich coating.

Decorate with cherries or pineapple pieces before serving.

This gammon is juicy, tender, and bursting with sweet and savory flavor. The cloves add a warm spice, and the sticky glaze gives a perfect finish. Try it for your next special meal, it’s easier than you think and sure to impress