Unsmoked gammon joint (about 3 lb) - I normally soak overnight in water to remove some salt
Boil for about 1 hour 15 minutes (my mum used to do 15 mins per lb plus 15 plus 15 if joint is cold)
Allow to cool then remove skin and criss-cross fat
Rub 2 tbsp demera sugar mixed with 2 tsp dry mustard into the skin
Bake on a high oven for 10 minutes
Alternative glaze
- 4 tablespoons apricot preserves/jam
- 250ml apple juice
- 50g brown sugar
- 50ml white wine vinegar
