750 ml semi-sweet white wine water
2 bay leaves
1 onion, coarsely chopped
cloves (optional) (glaze)
60 ml apricot juice (glaze)
60 ml honey (glaze)
30 ml smooth apricot jam (glaze)
5 ml mustard powder (glaze)
30 ml wholegrain prepared mustard (glaze)
1. Score the rind of the gammon in a few places with a sharp knife. Wash and place in a large saucepan. Add wine and enough water to cover the gammon completely. Add bay leaves, onion and peppercorns. Bring to the boil and simmer for 25 minutes per 500 g, plus an additional 25 minutes. Leave to cool in liquid.
2. When cool enough to handle, remove rind and score fat in a diamond pattern. Press cloves into fat to decorate (optional).
3. Place ingredients for glaze in a small saucepan, mix well and bring to the boil. Simmer for 5 minutes. Brush glaze over ham, place in a preheated oven at 160 ºC and bake for about 20 minutes. Brush extra glaze over gammon every 5 minutes. Another group