INGREDIENTS (serves 6-8 people)
- 2 Kg gammon (ham), boneless
- 1 carrot,
- 1 celery stick
- 1 leek
- 1 tsp of peppercorns
- 4 bay leaves
- 15 cloves for studding the gammon
- 200 gr honey
- 100 ml water
- 1 tablespoon of sherry vinegar
Make the glaze by bringing the honey, water and sherry vinegar to the boil. Pour all over the ham, then put it in a pre-heated oven at 190°C and cook it for 30 minutes, basting the meat with the juices and any glaze that runs in the roasting tin. Leave the ham to rest for 10/15 minutes before carving.
I served mine with roasted potatoes (proper ones, the size of a child's fist!), a green salad dressed with olive oil and balsamic vinegar, and a selection of mustards. The ham is delicious eaten cold in sandwiches, too, and it will keep in the fridge for a couple of days.