Mustard and ale-baked gammon recipe

• 3 kg (6.6lbs) 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
• 1500 ml (52.8fl oz) pale ale
• 3 tbsp black treacle
• 2 tbsp whole grain mustard

1. Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat.
2. Drain the water from the saucepan; pour in the ale (the gammon should be covered so use as much of the ale as needed or top with water if required).
3. Add the onions, carrots, celery, cloves, bay leaves and peppercorns and bring to the boil once more.
4. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for twenty minutes per 500g.
5. Remove the gammon from the saucepan and set aside to cool for fifteen minutes.
6. Reserve 300ml of the stock and the rest can be used to make soup.
7. Preheat the oven to 220C/fan oven 200C/gas mark 7.
8. Cut away the skin leaving a thick layer of fat underneath.
9. Use the tip of a sharp knife to score the fat.
10. Place in a foil-lined roasting tin, fat side up.
11. Pour the 300ml reserved stock into a pan and boil rapidly to reduce to around 100ml.
12. 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.
13. Bake for 20 to 25 minutes, basting occasionally.
14. Serve hot or cold with coleslaw and chutney.

gammon, onions, carrots, celery, cloves, bay leaves, black peppercorns, pale ale, black treacle, grain mustard

Taken from www.lovefood.com/guide/recipes/46443/mustard-and-ale-baked-gammon-recipe (may not work)