Ingredients
1 whole leg of gammon, smoked or unsmoked, around 5kg weight bone-in.
1 cinnamon stick
1 tsp peppercorns
1 tsp coriander seeds
2 bay leaves
about 25 whole cloves
For the Glaze
200ml maple syrup
2 tbs coarse grain mustard
2 tbs worcester sauce
2 tbs soy sauce
Method
Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1hr 50 mins, topping up the water level with boiling water if necessary. Scoop off any scum that rises to the top every now and then.
Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 170Cfan/Gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving.
Notes
Bone in gammons start at around 4.5kg. A 4.5-6kg bone in gammon will serve 8-10 people with leftovers. Allow 35 mins/kg. Boil for 2/3 of the time and roast for the remaining third, then let stand for at least 15 mins before carving. For a smaller joint, buy a 2.5kg boned, rolled gammon. Total cooking time is 1hr 40 mins - boild for 1 hr and bake for 40mins.
Nutrition
608 calories, 66g protein, 7g carbs, 35g fat, 13g saturated fat, 7g sugar, 6.63g salt.