2tbspspiced rum(optional - you can leave out entirely if you prefer)
Place the gammon in a large pan, cover in cold water. Add the onion, bay leaves and peppercorns.
Bring to the boil, simmer for 20 mins per pound (mine took 60 minutes). Carefully remove from pan and place on a chopping board. Leave to cool for 10 minutes.
Using a sharp knife, carefully remove the skin from the ham joint. Leave as much of the fat as possible behind.
Score the fat in diamond patterns using a sharp knife.
Preheat the oven to 190C/375F and line a baking tray with foil.
In a small bowl, mix together the glaze ingredient until combined. Spoon ¾ of the mixture on top of the ham. Place in the oven and cook for 20-25 mins, basting with the remaining glaze in the last 10 minutes of cooking.
Remove from the oven and rest the meat for 10 minutes before carving.
Nutritional information is per serving. There are approx. 12 servings in this recipe.