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2kg unsmoked gammon
2 onions, roughly chopped
2 medium carrot, roughly chopped
1 tbsp white peppercorns, roughly crushed
4 bay leaves
25g flat leaf parsley
500ml bottle golden or pale ale, (optional)
3 tbsp mild French mustard
2 tbsp eggs
1 golden syrup
4 eating apples, (cox or braeburn work well), halved or cored and cut into wedges
Apple jelly, to serve
Put the gammon in a large pan with the onions, carrots and spices. Tie the bay leaves and parsley stalks together with kitchen string and add to the pan. Pour over the ale, if using. Cover everything with cold water.
Bring to the boil, then simmer for about 1 hour 20 minutes, topping up with water if needed; the ham should reach at least 65ºC in the centre when tested with a meat thermometer. Cool in the liquid for 1 hour (or cool and chill overnight in the broth; just remove it 20 minutes before cooking). Transfer the ham to a foil-lined baking tray; remove the string. (Chill the broth and vegetables to use in our split pea soup; find it on the Food app.)
Preheat the oven to 220ºC, gas mark 7. In a small bowl, whisk the mustard with the egg and golden syrup until smooth. Brush the glaze over the top and sides of the gammon, keeping the majority on the top. Scatter the apple wedges around the gammon and roast for 15-20 minutes, until the gammon is golden brown and the apples have softened. Allow the gammon to cool for about 20 minutes (or cool and chill until needed) before transferring to a serving platter with the roasted apples. Scatter over the reserved parsley leaves, then carve and serve with apple jelly.
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