INGREDIENTS
2kg unsmoked boneless gammon joint
2ltrs cola (not diet)
1 carrot chopped,
1 onion peeled and quartered
1 stick celery chopped
1 cinnamon stick
½ tbsp peppercorns
1 bay leaf For the glaze
150ml maple syrup 2 tbsp
wholegrain mustard 2 tbsp
red wine vinegar
pinch of ground cloves or five-spice

Put 2kg gammon joint in a large pan and cover with 2ltrs cola, add celery stick, carrot and bay leaf. Simmer for around 2 ½ hrs. Pour the liquid away, then let the ham cool. Cut off the rind and score the fat. Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice. Pour half over the fat, set the joint onto the quartered onions at the base of the oven dish. Preheat the oven to 170ºc and roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through. Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.