I’m actually writing this maple mustard glazed gammon recipe on Christmas Eve as I realised I hadn’t got it detailed anywhere and with my memory going the way it is I thought it best to get this somewhere safe before I forget how!!

I love gammon almost better than turkey on the big day and a sandwich of this cold with a wedge of good cheddar and a pickled onion make my day Christmas Day complete. Also it’s a simple recipe which I make on Christmas Eve to make the big day even easier.

Ingredients

• A large smoked gammon joint

For the broth

• 1 cinnamon stick
• 1 tsp peppercorns
• 1 tsp mustard seeds
• 1 spring of rosemary
• 2 bay leaves
• Enough water to cover the joint

For the glaze

• 150ml maple syrup
• 2 tbs course grain mustard
• Cloves to stud the gammon
• 1 tbs Worcester sauce

Method

• Add all the ingredients for the broth to the pan and submerge the gammon joint in it.
• Bring to the boil and simmer for an hour and a half
• Allow to cool slightly before taking the top layer of skin off the joint
• Crisps cross the gammon fat to make Diamond shapes
• Stud each diamond point with a clove and set aside
• Mix the remaining glaze ingredients and smother the gammon
• Roast for 15 minutes high then baste
• Return to the oven for a further 30 mins then set aside till you want to eat it