2tbspspiced rum(optional - you can leave out entirely if you prefer)
1tspcloves
Instructions
Place the gammon in a large pan, and cover it in cold water. Add the onion, bay leaves and peppercorns.
1.4 kg (3 lbs) boneless smoked gammon joint, 1 large onion, 2 bay leaves, 1 tsp black peppercorns
Bring to the boil, and 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 (fan) and line a baking tray with foil.
In a small bowl, mix together the glaze ingredients 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.