3 kg gammon
1 litre of cranberry juice
2 litres of apple juice
1 cinnamon stick
4 whole peeled shallots
1-3 star anise
Glaze
15 cloves
3 tbsp maple syrup
3 tbsp brown sugar
1 tsp cinnamon
2 tsp English mustard
Start by bringing the ham to boil in a large saucepan of water to get rid of the saltness. Drain and clean saucepan then pop gammon back into the pan and top with the juices then add all the other ingredients.
Bring to the boil and turn down to a medium heat. Cover with a lid just slightly open for the steam to escape and simmer for about 3 hours, leave to cool on a board, once you're able to touch slice of the rind and score the fat in a criss cross and stud with cloves (if using), in a small bowl mix together all the glaze ingredients then brush over the ham.
Place the ham in a double foil lined roasting tin and bake in the oven at 200˚c for about 40 mins.
