SLOE GIN HAM

If your gammon is tied, keep it tied during boiling for neatness. Remove string for scoring, and re-tie for glazing and roasting.

Hands-on time 25min, plus cooling. Cooking time about 4½hr. Serves 8, with leftovers

4kg (9lb) whole boneless smoked/ unsmoked gammon 1 litre (1¾ pint) apple juice 1 onion, sliced 2 bay leaves 1 cinnamon stick 20 or so peppercorns 40-50 whole cloves

FOR THE GLAZE

100g (3½oz) damson plum jam 50g (2oz) granulated sugar 75ml (3fl oz) sloe gin

1 Weigh gammon, put it into a large deep pan; add apple juice. Top up with cold water to cover; add onion, bay, cinnamon and peppercorns. Bring to boil, reduce heat, cover and simmer for 25min per 450g (1lb) until cooked through, skimming off surface scum regularly (to reduce saltiness) if you’re using the cooking liquor for stock at a later date.

2 Remove ham from cooking liquid and put on a board. Leave to cool for 15min.

3 Preheat oven to 220°C (200°C fan) mark 7. Untie ham; use a knife to remove skin, leaving a good layer of fat on ham. Score a diamond pattern into fat (not cutting down into meat). Re-tie ham (to maintain a better shape) and stud a clove into each diamond.

4 Line a roasting tin that will just fit the ham with a double layer of foil. Add ham (fat-side up). In a small bowl, mix glaze ingredients. Brush roughly ⅓ over meat and into fat. Roast 25-30min, basting with rest of glaze every 10min, until the skin is caramelised. Serve warm or at room temperature in slices.

PER SERVING (125g /4oz meat)

283cals, 29g protein, 15g fat (5g saturates), 5g carbs (5g total sugars), 0g fibre

GET AHEAD Finish up to 2 days ahead, cool, then chill (loosely wrapped in foil). Any leftovers will keep well in the fridge for up to 4 days.