Treacle & rum-glazed gammon

Serves 8

7 eating apples, such as Cox 1 bay leaf, plus extra to garnish 3kg gammon joint 750ml hot vegetable stock 100g soft brown sugar, plus extra for sprinkling 250g spiced rum black pepper tin foil

Preheat the oven to 160°C/140°C fan/gas mark 3. Cut 3 of the apples into quarters and place them in a roasting tin. Season with black pepper and add 1 bay leaf, then top with a wire rack. Place the gammon joint, skin-side up, on the rack and remove any string.

Pour in the hot vegetable stock and cover the gammon and tray with tin foil. Cook for 2 hrs, basting every 20 mins with the liquid at the bottom of the tray.

Cut and core 3 of the remaining apples and place in a liquidiser. Blend until smooth, then transfer to a saucepan. Stir in the sugar and spiced rum, and simmer for 2 mins until the sugar has dissolved. Season with black pepper and bring to the boil. Keep on a boil for ½-1 min until the liquid thickens slightly.

Turn the oven to 200°C/180°C fan/gas mark 6. Remove the foil from the gammon, then, using a sharp knife, cut the skin away from the fat, leaving a thick layer of fat. Cut diamond shapes into the fat by slicing lines one way along the top and then another at an angle and 2cm apart.

Brush the apple and rum mixture over the fat and bake for 10-15 mins until the fat is golden and slightly crispy. Allow to stand for 5 mins, then serve garnished with the remaining apple cut in half and sprinkled with sugar, and the extra bay leaves.