Succulent, sticky, spicy & sweet here is what you will need:
1.3kg gammon joint
4 medium sized carrots
One tub of any variety of marinade
Two heaped tablespoons of honey
One tablespoon of wholegrain mustard
Place the gammon, chopped onion & carrots into a pan & cover with cold water.
Bring to a slow simmer then add one tub of marinade (I used Classic) & carefully lift the gammon with a fork up & down a few times to mix the marinade through & cook on a very low heat, uncovered for one hour.
Preheat the oven to 180 degrees then carefully lift the gammon from the pan & place into a roasting tin, pat the skin dry.
Score the fat in a criss cross fashion then mix the honey & mustard & baste the top before putting in the oven for one hour (leave uncovered), baste every 20 minutes or so ... amazing!
The residue makes a real tasty soup too so there’s absolutely no waste! See recipe for Spicy Gammon Soup.