Festive glazed gammon

1. Calculate the boiling time for the gammon, allowing 20 minutes per 500g. Place a trivet or saucer upside down in a large saucepan. Place the gammon (with the string intact), on top. Add the peppercorns, cloves, thyme, bay leaf, onion, 400ml of the stout, the bouquet garni and enough cold water to cover the meat.

2. Put a lid on and bring slowly to the boil, then reduce the heat and simmer for the calculated cooking time, adding more boiling water from the kettle as necessary during cooking.

3. Turn off the heat and allow the ham to cool in the cooking liquor for at least 30 minutes, or until cool enough to handle. Transfer to a board and pat dry with kitchen paper. Cut off the string, then carefully peel away and discard the skin, leaving a layer of fat exposed.

4. Cut a thin slice from the base of the ham, so that the joint can stand without toppling over, then score the fat into a diamond pattern. Transfer to a roasting tin lined with foil.

5. Preheat the oven to 200°C, gas mark 6. Mix together the mustard, honey and sugar, then stir in enough of the remaining stout to make
a thin paste of pouring consistency. Pour the glaze over the ham, allowing it to run down into the tin. Spoon it over the top until the ham is thoroughly coated. Roast in the oven for 25-30 minutes, or until evenly browned, basting every 10 minutes with the glaze. Cover, and allow to cool. Carve into slices and serve with Cumberland sauce.