[pigsatlesrues]

1 piece corner or middle cut of gammon 1.5kg to 1.75kg after boning.
Cloves

Glaze

75g soft brown sugar
2 level teaspoons dry mustard
50g butter, melted
2 tablespoons cider or apple juice
1 teaspoon Worcestershire sauce

1.   Put gammon into large pan. Cover with cold water.
2.   Soak for 8 to 10 hours, changing water at least 3 times        
      to get rid of excess salt.
3.   Drain. Cover with fresh cold water.
4.   Bring slowly to the boil. Remove scum.
5.   Lower heat. Cover pan.
6.   Simmer very slowly allowing 30 minutes per 500g.
7.   Drain and cool slightly.
8.   Strip off skin. Score fat into diamond pattern with
     sharp knife.
9.   Press a clove into each alternate diamond.
10.   Put joint into roasting tin.
11.   Combine sugar with mustard, melted butter, cider
      or apple juice and Worcestershire sauce.
12.   Coat fat with mixture.
13.   Cook in centre of moderately hot oven
     (190°C/375F or Gas no.5) for 30 minutes
     (or until fat is golden brown). Baste 3 or 4 times.
14.   Serve hot or cold. Serves 12 - 14.


Sorry for irregular lines - typed in Word first and it hasn't copied in lines.

[Hilarysmum]

Just finished gammoning some legs, so off to the kitchen thanks Kate