Old-fashioned honey-roast ham with cloves
- Butcher’s Selection Unsmoked Gammon Joint
- 1 carrot, chopped into 2cm chunks
- 2 celery sticks, chopped
- 2 onions, quartered
- 6 peppercorns
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- Handful cloves
- 3tbsp honey
Put the gammon, vegetables, peppercorns, rosemary, thyme and bay leaves in a large pan.
Add enough water to just cover the ingredients. Put the lid on, bring to a boil, then simmer for 30 mins per 450g of gammon. The meat is cooked when a knife passes into the centre of the joint.
Skim off any white scum that comes to the surface during cooking and top up the water as necessary.
Preheat the oven to 190C/170C Fan/Gas 5. Drain the gammon, discarding the liquid and vegetables, and allow to cool slightly.
Using a sharp knife, gently ease the rind away from the joint, leaving an even layer of fat around the meat.
Score a diamond pattern into the fat.
Stud each diamond with a clove, then brush or rub all over with the honey, to glaze.
Put the joint on a baking tray lined with foil. Roast in the oven for 20-30 mins until golden. Allow to rest for 10 mins before carving. Eat hot or cold.