Stem ginger & mustard glazed ham

SERVES 10-12 PREP 20 mins COOK 4 hrs EASY G cooked and sliced

3kg boneless gammon joint (smoked or unsmoked depending on your preference)

2 litres ginger beer

1 onion, quartered

2 clementines or satsumas, halved horizontally, plus a few to decorate the plate, if you like

20 cloves

3 bay leaves, plus a few to decorate the plate, if you like

2 tbsp English mustard

4 tbsp ginger syrup, plus 3-4 balls stem ginger from the same jar, thinly sliced 1 Put the gammon in a deep saucepan (if tied, leave it as it is). Pour over the ginger beer and add the onion, clementine halves, 5 cloves and 3 bay leaves. Top up with enough water to just cover the gammon. Bring to a gentle bubble, cover with foil and cook for 2 hrs, topping up with more water while cooking if you need to.

2 Remove the ham from its cooking liquid using large tongs and leave to cool for 10 mins until cool enough to handle.

3 Heat oven to 200C/180C fan/gas 6. Carefully cut off the rind, leaving a thin layer of fat on the ham, then score the fat in a diamond pattern (see right). Put the gammon in a roasting tin. Mix the mustard and ginger syrup, and paint about half over the ham. Stuff slices of stem ginger into the crevices of the scored fat and stud with the remaining cloves.

4 Bake for 20 mins, then paint with the remaining glaze and bake for another hour until burnished and bronzed. Cover with foil during cooking if the glaze starts to catch. Cut some clementines into thick slices and roast them while you glaze the ham, then use to decorate the plate, if you like. Serve the ham warm or cold. Will keep in the fridge for five days.

PER SERVING (12) 398 kcals • fat 22g • saturates 7g • carbs 8g • sugars 7g • fibre none • protein 42g • salt 5.5g