1kg joint of boneless gammon
2 tablespoons English mustard
2 tablespoons clear honey
Soak the gammon according to the suppliers instructions.
Preheat the oven to 170°C (325°F) or gas mark 3.
Drain the gammon and dry it, then wrap it loosely in foil so that there is room for the air to circulate. Place the parcel in a tin and cook for 20 minutes per 450g.
Mix the mustard and honey together in a small bowl. About 10 minutes before the end of its cooking time, remove the gammon from the oven and open up the foil. Remove the skin, if there is any. Score the fat, in a diamond pattern if you like, then spoon the mustard and honey glaze all over it.
Increase the heat of the oven to 220°C (425°F) mark 7, and return the gammon to the oven for the last 10 minutes, basting from the tin if it looks dry.
Once it is cooked, remove the gammon from the oven, wrap it back up in its foil and allow to stand for 15-20 minutes before carving and serving.