1.6 kg middle gammon joint
1 large onions, skinned and quartered
3 medium carrots, thickly sliced
1 bay leaf
4 black peppercorns
Cloves, to garnish
Demerara sugar, to glaze
In a large pan of cold water add the gammon, bring to the boil.
Drain the water and remove the gammon.
Add the vegetables, pepper corns and bay leaf to the pan, return the gammon and cover with cold water.
Bring to the boil and cook for 45 minutes.
Pre heat oven 180°C (350°F) mark 4
Drain the gammon and wrap it in foil.
Place in a roasting tin and cook for 40 minutes.
Remove from oven and turn oven up to 220°C (425°F) mark 7.
Take off the foil and rind of the gammon.
With a sharp knife score the fat with diamonds, stud with cloves.
Sprinkle with Demerara sugar.
Return to the oven for 35-40 minutes