Place the gammon in its netting in a large saucepan with the cider, water, onion and bay leaves. Bring to a boil, then reduce to a very gentle simmer – do not allow to reboil. Cook for 3 hours.

When ready, lift the gammon from the pot and place on a cutting board. Allow to cool completely, as quickly as possible if you can by placing the gammon in a cold draft.

To make the glaze, place 100ml of water in a saucepan with the Demerara sugar and apricot jam. Heat gently until the sugar has dissolved. Add the NOMU Roast Rub and mustard and simmer gently until the spices have released all their flavour and the glaze is thickened.

Preheat the oven to 250˚C.

When the gammon is completely cool, use your index finger to separate the skin from the fat layer. Use a sharp knife to score the fatty layer into diamond shapes. Brush the glaze all over the gammon, making sure to get into all the scored cuts. Place the gammon in a deep baking tray with 400ml water. This is essential to prevent the gammon from drying out and burning. (The sugar in the glaze will burn in the oven as it drops off). If the fat layer is all around the gammon, remember to keep turning the tray so that all the fat gets a chance to face the grill.

Continue to glaze the gammon every 10 minutes during roasting. If you are serving the gammon straight from the oven, remember to let it rest for 10 minutes before carving into thin slices. This allows all the juices to settle. Gammon is just as delicious served cold or at room temperature.

Tips:
– Cooking times are 25 minutes per 450g for a gammon of 3.5kg, and 20 minutes per 450g for smaller gammons.

– If you store the ham correctly, it can last a few weeks in the fridge. However, the fat needs to be completely removed. Cover the ham in a
damp cloth and not in plastic which will make it sweat.