• Cook the gammon: Place the gammon in a large pot and add the veggies, top it up with water and bring to a boil. Once it boils, drop down to a decent simmer and let it simmer gently covered for 20 minutes per 500 grams.
• Leave the gammon to cool after the cooking time. Remove it from the pot and place on a baking tray or board.
• Prep gammon to roast: Remove the net (it there is one) and the skin (rind). If you slide your finger under the rind you should be able to gently remove the skin. Try to leave as much fat as possible on the gammon.
• Use a small sharp knife to make diamond shapes into the fat, cutting the fat and not the meat. The gammon at this point is cooked so the knife should be doing the work for you, no effort involved.
• Insert the cloves, if you are including any into the diamond shapes.
• Preheat the oven to 190°C/374°F
• Make the glaze: Meanwhile, make the easy glaze for the gammon by combining all the ingredients into a saucepan. Bring it to a simmer and once it bubbles, stir and leave it on a low simmer for 2 to 3 minutes, occasional stirring. Don’t leave it longer it will thicken as it stands.
• Pour ¼ to ¾ of the glaze over the gammon and brush it over with a cooking brush making sure not to brush the cloves out.
• Roasting your gammon: Place in the oven and bake for 10 minutes, take it out and pour the remaining glaze over. Leave it to continue cooking for another 15 to 20 minutes but keep rotating the tray and basting with any pan juices.
• Rest and carve your gammon: Remove and rest the meat for 10 minutes before carving.

Written by Miranda from My Anosmic Kitchen