1 horseshoe gammon, 5kg approx
1 apple, cored & chopped
1 onion, chopped
5ooml bottle of cider
6 black peppercorns
Fresh thyme, rosemary, sage & parsley, tied in a bundle
2 bay leaves
50 cloves, approx
200g light brown sugar
1. Put the gammon in a large pan and add enough cold water to cover. Bring to the boil, then simmer for 30 mins, spoon off any scum that rises to the top. Drain the gammon then return to the pan, add the apple, onion, cider, peppercorns, herbs and bay leaves, then cover with fresh cold water. Bring back to the boil, then cover and simmer for 3-4 hours. (a meat thermometer should read 60C).
2. Preheat the oven to 180C/160C fan. Remove the gammon from the pan and place on a rack on a roast tin, remove the skin with a sharp knife. Score the fat into diamond shapes, add a clove to each of the crosses. Baste the ham with some of the cooking liquid, then use approx half of the sugar to cover the fat.
3. Rost the ham for 30 mins, basting with more cooking liquid very 10 mins, adding more of the sugar if needed across the fat.
4. The ham can be served hot or cold.
The ham will last in the fridge for around 5 days, but I usually freeze my leftovers about 6 slices per ziplock bag, which usually lasts us until I make another ham at Easter time!