Pour 180ml of the reserved stock into the roasting pan. Soak the gammon joint in cold water overnight then drain it discarding the water.

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Place all the glaze ingredients in a small saucepan and reduce until thick and syrupy.

Roast gammon sauce. I will put a bit of butter on the sweetcorn and pots and this is enough. We dont usally have any sauce. Reserve the cooking liquid for making the sauce.

Preheat the oven to 200C180C FanGas 6. Roast uncovered for 40 minutes. You will need to keep basting the joint.

To make the roast vegetables toss the baby tomatoes and garlic with 1 T olive oil and the balsamic vinegar and roast for about 510 minutes or until blistered and set aside. Skim the froth off the surface then transfer joint and liquid to oven dish with lid and continue cooking in the oven. Wash the ham hocks in cold water and put them into a large pot with the onions carrots bay leaf cloves and peppercorns.

Brush the sticky glaze over the top of the gammon and lay the meat in the roasting tin. Cook the gammon according to the packet instructions. Bring the gammon joint unsmoked to the boil in a pan of Coca cola.

200g clear honey 60g grain mustard. Place the gammon in a large saucepan and add the bay leaves onion celery and carrots to the pan then cover the gammon with cold. To make the mustard sauce place the ingredients in a bowl over a pot of simmering water.

Weigh the gammon to calculate the cooking time it will take 25 mins per 500g plus 20 mins so a 2kg joint will take 2 hours. Cut the rind from the gammon. Preheat the oven to 200º C.

Remove the gammon from its cooking stock transfer to a small roasting tin. But sometimes my hubby like a bit of mayo with his gammon.

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