Ginger & honey-glazed gammon
For the glaze
Put the gammon in a heavy pan with the shallots, cloves, bay leaves, celery and enough cold water to cover. Bring to the boil, cover and simmer gently for about 5 hours. Skim off any scum using a slotted spoon. Lift the ham out of the pan, discard the vegetables and herbs, and allow the gammon cool.
Preheat the oven to 200°C/400°F/Gas mark 6.
Using a sharp knife, carefully cut away the gammon’s thick skin to leave an even layer of fat. Score a diamond pattern in the fat. Put the gammon in a roasting tin, smother evenly with the mustard and tuck the ginger into the scored fat.
To make the glaze, put the sugar, honey and brandy in a pan, and heat until the sugar has dissolved. Brush over the gammon.
Cook the gammon in the oven for 30–40 minutes, basting every 10 minutes. Serve either hot or cold, cut into slices.