Serves 30
1 whole gammon, smoked or
unsmoked, on the bone, weighing about 16 lb (7.2kg)
1 tablespoon French mustard
2 tablespoons dark bitter
marmalade or redcurrant jelly 24 cloves
sugared grapes or pickled
peaches, to garnish
Soak the gammon for 2 days in cold water, changing the water each day. Check the weight of the gammon to calculate the cooking time and allow 15 minutes per 1 lb (450g) plus an extra 15 minutes. Wrap the gammon in a sheet of kitchen foil and place in a large roasting tin.
Cook in an oven heated to 350°F (180°C) or Gas no. 4 for calculated cooking time. If you have an oven roasting thermometer push it into the centre of the meat avoiding any bone. A thermometer reading is reassuring with a really big piece of meat. When the temperature reaches 180°F (80°C) the gammon will be cooked to perfection. About 15-20 minutes before the end of the cooking time, remove the gammon from the oven and open up the foil. Increase the oven temperature to 425°F (220°C) or Gas no. 7.
Using a sharp knife, carefully strip the rind from the gammon. Then score the fat in an attractive criss-cross pattern. Smear the fat with the French mustard and then with marmalade (remove any chunky pieces of peel) or redcurrant jelly. Push the cloves into the fat, distributing them evenly. Return the uncovered joint to the oven to complete cooking time. The gammon will be beautifully glazed and golden brown. Leave until completely cool at least 12 hours. Transfer to a large serving platter and garnish with sugared grapes or pickled peaches. Carve in thin slices.