GLAZED HAM WITH CUMBERLAND SAUCE

Hot or cold, ham is irresistible and perfect for any buffet table. It feeds twice the number when cold because it’s easier to slice thinly. When you’re buying the gammon, ask the butcher if it needs soaking to remove any excess saltiness. If you get it from supermarkets, it is usually presoaked, but always check the label.

Serves 6-12

1.35kg (3lb) joint of smoked or unsmoked gammon

½ an onion, cut in half

1 small celery stick, cut into three 1 small bay leaf

50g (1¾oz) light or dark muscovado sugar

2tbsp redcurrant jelly

2tsp grainy mustard

Weigh the joint and calculate the cooking time based on 20 minutes per 450g (1lb). A 1.35kg (3lb) joint will take 1 hour. Place it skin side down in a large, deep saucepan. Add the vegetables, bay leaf and sugar, then cover with cold water and a lid.

Bring to the boil (this takes longer than you may imagine) and, once boiling, start the timing. Simmer very gently until cooked. Check from time to time and top up with boiling water, if needed, to ensure the gammon is covered.

Once the ham is cooked through, carefully lift it out of the pan and, using a small sharp knife, remove the skin, leaving a very thin layer of fat on the joint. Preheat the oven to 200°C/fan 180°C/gas 6.

Meanwhile, put the redcurrant jelly and mustard into a bowl and stir until combined. Score the layer of fat on the ham in a lattice pattern with a knife, then spread the mixture over it.

Line a large roasting tin with foil and sit the ham in the centre with the glaze at the top. Bring the foil up so the flesh is completely covered and only the glaze is exposed – this prevents the ham drying out.

Bake for 15-20 minutes or until the glaze has melted and started to caramelise. If serving hot, rest for 10 minutes before carving. If serving cold, set aside until needed.