3 h. 30 min.
- 71 ounces boneless gammon
- 1 carrot (chopped)
- 1 onion (quartered)
- 4 bay leaves
- 1 teaspoon black peppercorns
- For the glaze
- 3 teaspoons Coriander
- 2 teaspoons peppercorns
- 1 cup brown sugar (scant)
- ⅛ cup Sherry vinegar
- ⅜ cup Madeira
- 1 cup honey
Soak the gammon in cold water for 12-24 hours if needed. This isn’t always necessary so check the directions on the pack.
Put the gammon, vegetables, herbs and peppercorns into a large pan and cover with cold water. Bring to a boil, cover and simmer for 2 1/2 hours, topping up with boiling water if necessary and skimming off any scum. Drain well and leave to cool slightly.
Heat the oven to 190°C (170° fan) 375°F gas 5.
Carefully remove the skin from the ham, leaving a layer of fat. Put the ham in a roasting tin.
Score the fat with a sharp knife and stud all over with cloves and press in the peppercorns and coriander seeds.
For the glaze: heat the sugar, vinegar and madeira in a pan, stirring until the sugar has dissolved. Bring to a boil, add the honey, bring to a boil again and remove from the heat.
Pour half the glaze over the ham and cook for 15 minutes. Brush the ham all over with the remaining glaze and cook for a further 35 minutes, basting the ham with the juices 3 times during cooking. Remove from the oven and allow to rest for 15 minutes before carving.
Place on a serving plate and garnish with physalis, black grapes, bay leaves and rosemary.