Ingredients

Step by step

1. Put the gammon in a slow cooker or a very large pan and cover with cold water. Chop the piece of ginger in half; slice one piece and add to the pot with the onion, celery, carrot, bay leaves, peppercorns and cloves. If using a slow cooker, add the lid, making sure it isn’t ajar, and cook on low for 6-7 hours, without lifting the lid. If on the hob, bring to the boil, skim off any scum and cover. Reduce the heat and simmer gently for 2 hours for a 2kg joint and 2½ hours for a 2.5kg joint (if your gammon isn’t completely submerged, turn every 30 minutes or so to ensure even cooking).
2. Strain the liquid off (keep as a stock for soups or risotto) and carefully lift the ham out of the pan. Set aside until cool enough to handle. Preheat the oven to 200°C, fan 180°C, gas 6.
3. For the glaze, grate the rest of the ginger into a pan and add the remaining ingredients; whisk over a medium-low heat. Once the jelly has melted, increase the heat and boil for 6-8 minutes, until slightly thickened and syrupy.
4. Carefully peel the rind off the ham to reveal a layer of fat. Place in a foil-lined roasting tin and gently score the fat with a small, sharp knife. Brush over half the glaze and bake for 20 minutes, re-glazing halfway through. Leave to cool for 10 minutes before carving. Leftovers keep for up to 3 days in the fridge.