- Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan; pour in the Old Speckled Hen (the gammon should be covered so use as much of the ale as needed or top with water if required).
- Add the onions, carrots, celery, cloves, bay leaves and peppercorns and bring to the boil once more. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for twenty minutes per 500g.
- Remove the gammon from the saucepan and set aside to cool for fifteen minutes. Reserve 300ml of the stock and the rest can be used to make soup.
- Preheat the oven to 220°C/fan oven 200°C, 425°F/Gas 7. Cut away the skin leaving a thick layer of fat underneath. Use the tip of a sharp knife to score the fat. Place in a foil-lined roasting tin, fat side up.
- Pour the 300ml reserved stock into a pan and boil rapidly to reduce to around 100ml.
- Mix the treacle with the mustard and the reduced stock and pour over the fat, using a basting brush to ensure all the fat is covered. Bake for 20 to 25 minutes, basting occasionally. Serve hot or cold with coleslaw and chutney.
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Enjoy this sweet and tangy gammon warm or cold in thick chunky sandwiches
3kg to 3.5kg piece unsmoked gammon 2 onions, quartered 3 carrots, roughly chopped 1 celery, roughly chopped 2 tsp whole cloves 3 bay leaves 1 tsp black peppercorns 3 x 500ml bottles Old Speckled Hen 3 tbsp black treacle 2 tbsp whole grain mustard
Time: 30 minutes Serves: 6-8 Nutrition: n/a