Stout Glazed Christmas Ham

Ingredients:

1 x 4 kilo unsmoked boneless gammon joint
2 tablespoons English mustard
2 tablespoons Demerara sugar
25 whole cloves
1 x 330ml can of stout
1 Pyrex Roasting Tin

1. Place the gammon into a large pan, cover with cold water and bring to the boil. Drain, return the gammon to the pan and refill with cold water. Bring to the boil, skim and simmer for 2 ½ hours. Remove from the heat and allow to cool in the stock until cold.

2. Preheat the oven to 200c/gas mark 6.

3. Remove the gammon from the pan and reserve the stock. Remove the string and peel off the rind using a small sharp knife. Score a diamond pattern. Spread the mustard over the fat. Sprinkle over the sugar and press it into the mustard. Stud each diamond with a clove.

4. Transfer the gammon to a Pyrex roasting tin, add the stout and a ladleful of stock. Gently baste with a little of the liquid and cook in the oven for 45-55 minutes until deep golden, basting twice. Remove from the oven and allow to cool completely before carving.