4lb / 1.8 Kg unsmoked gammon joint

2 carrots in chunks and two onions in half

4 bay leaves

10 pepper corns (black)

For the glaze 4 tablespoons of honey and english mustard

Cover gammon with cold water, bring to the boil, then drain.

15m - Put vegetables, bay leaves and peppercorns in fresh water and bring gammon to the boil.

30m - Reduce the heat and simmer with a lid on for 40 minutes per kg.

90M - Remove gammon from the pan and let rest for 15 minutes. Preheat oven to 200C. Add water to mustard.

105m - Remove rind and some fat from the gammon with a small sharp knife.

Mix mustard and honey glaze, Line small roasting tin with kitchen foil and glaze gammon.

Roast for 10 minutes, rotate gammon and reglaze. Put front at back of oven and roast for 15 minutes.