1. Cook the Gammon

• Place the gammon in a large saucepan with a lid. Add the onion, star anise, cloves, coriander seeds, black peppercorns, bay leaves, and cider.

• Add enough cold water to cover the gammon by 2 cm (1 inch). Bring to a boil, skimming off and discarding any impurities as they rise to the surface.

• Reduce the heat to medium and simmer gently for 1 hour 20 minutes.

• Remove the pan from heat and allow the gammon to cool in the cooking liquid for 1 hour.

2. Preheat the Oven

• Preheat your oven to 220°C (430°F) or 200°C (fan).

3. Prepare the Gammon for Glazing

• Remove the gammon from the cooking liquid and place it on a cutting board.

• Carefully remove the skin, leaving a layer of fat. Using a sharp knife, score the fat in a diamond pattern.

• Stud the center of each diamond with a clove.

4. Make the Glaze

• In a small saucepan over medium low heat, mix together the dark brown sugar, honey, Dijon mustard, cinnamon, and allspice until well combined. 

5. Glaze the Gammon

• Line a roasting tin with aluminum foil, and layer parchment paper. Place the gammon on top of the parchment paper. 

• Roast in the preheated oven for 10 - 15 minutes without the glaze to slightly render the fat.

• Brush half the glaze over the scored fat, roast for 20 - 30 minutes, basting with the remaining glaze halfway through.

6. Rest and Serve

• Remove the gammon from the oven and let it rest for 20 minutes if serving warm.

• Use a sharp knife to cut thick slices and serve with homemade Cumberland or cranberry sauce.

• If serving cold, allow the gammon to cool completely before slicing.

Serve and Enjoy!

This Honey Mustard Glazed Gammon makes a show stopping centerpiece for holiday meals or Sunday roasts. Serve it warm for a comforting main dish or cold on homemade sandwiches.