Thanks to Fiona for this great recipe – a perfect accompaniment to Abingdon Bridge!
1kg gammon ham joint
500ml Abingdon Bridge
1 small onion, peeled and chopped in half
2 bay leaves
2tsp Dijon mustard
1tsp brown sugar
a few whole cloves
1. Place the ham on top of an upturned saucer in a large but reasonably snug fitting saucepan. Cover with cold water and bring to the boil for two minutes. Drain off the water and repeat. This takes out the excess salt and leaves you with a great taste at the end.
2. Put the gammon joint back in the pan, add 500ml of Abingdon Bridge, the onion, peppercorns and bay leaves. Top up with enough cold water to just cover the ham, bring to the boil and simmer (20 minutes per 450g).
3. Pre-heat the oven to 200°C (180°C fan). Mix the sugar honey and mustard to make the glaze. Once the gammon has been boiled, remove it from the pan, pat dry and cut away the skin leaving a thin layer of fat. Score the fat in a diamond pattern and push a few cloves in where the lines intersect. Cover all sides of the ham with the glaze and pop it into the oven for 15-20 minutes to caramelise the sugar, turning halfway through (keep an eye on it to prevent it burning).
4. Serve hot with fluffy mash and peas or cold, and a pint of Abingdon Bridge of course.
Recipe by Fiona Frost www.bakeachange.org