Traditional honey-glazed gammon

Put the gammon and vegetables into a large pan and cover with cold water. Bring to the boil, skimming off any foam. Add the bay leaf, thyme and peppercorns. Simmer for 1 hour 30 minutes, topping up with water if needed. Lift the gammon out of the pan and transfer to a parchment-lined medium roasting tin.

To make the glaze, put the honey and sugar in small saucepan over a low heat. Slowly bring to the boil. When the mixture starts to foam, remove from the heat and add the Madeira, if using. Leave to cool slightly, then stir in the soy sauce, mustard and Worcestershire sauce.

Preheat the oven to 170°C, gas mark 3. Cut the skin away from the gammon, leaving an even layer of fat behind. Score the fat in a criss-cross pattern, then stud with the cloves.

Brush the glaze over the meat and bake for about 30 minutes, basting frequently, until thoroughly cooked. Remove from the oven and leave to rest for 15 minutes. Serve hot or cold in thin slices. Delicious with Cumberland sauce.