Boil the gammon

Put the gammon joint in a large saucepan and cover with boiling water from a kettle.

Put on a lid and bring to a boil. Simmer for 5 minutes then pour off the water (this gets rid of some of the salt).

Cover with fresh boiling water and add the vegetables and peppercorns to the pan.

Put on a lid, bring back to a boil then lower to a simmer.

Cook for 20 minutes per 500g / 4 minutes per 100g.

Tip: if your joint is particularly thick you may wish to add 20 minutes to the total cooking time.

Take the gammon out of the pan and transfer to a roasting tin (reserve the cooking liquor for now).

Preheat the oven to 200 C / 180 C Fan / Gas 6.

Glaze the gammon

When the gammon is cool enough to handle, peel off the skin but leave behind a layer of fat 1-2 cm thick.

With a sharp knife, cut a crisscross pattern all over the fat without piercing the meat.

Push a clove into some or all of the 'X's at the intersections of the lines

Stir together the honey and 1 tablespoon of the mustard in a small bowl. Taste and add more mustard if liked.

Brush the glaze all over the gammon.

Roast the glazed gammon

Pour enough of the reserved cooking liquor into the roasting tin to just cover the base. (If not too salty, the remaining liquor can be used as stock for soups).

Put in the oven and bake for approximately 30 minutes or until the gammon has a shiny, sticky glaze. Turn the temperature down if darkening too quickly.

Remove from the oven and transfer the gammon to a plate or board.

The glazed gammon can be sliced and served hot, or left until completely cold before slicing and serving.

Store, wrapped, in the fridge for up to 3 days or can be frozen.