Instructions: Cook the gammon as in aga info.

Spread the mustard over the scored fat and press on the demerara sugar this is easiest done by hand.

Stud with the cloves.

Place the ham in a roasting tin glazed side uppermost.

Hang the tin on the third set of runners from the top of the roasting oven and cook until the ham is glazed and golden brown watch that it does not burn.

Allow the ham to rest for 10 to 15 minutes before carving or allow to cool before dicing if serving cold.

For the spiced apricots drain the juice from the aan into a measuring jug.

Place the apricots in a bowl.

Measure 150ml juice into a small saucepan.

Add the vinegar sugar cinnamon and cloves.

Stir over a low heat until the sugar is dissolved.

Bring to the boil and pour over the apricots.

Allow to cool and stand for 24 hours hafore serving.

Gammon cooked gently in the aga will always be moist and tender. Served with spiced apricots this joint can be served hot or cold. For a crowd increase the size of the joint and the cooking time and just make more spiced apricots. For the best flavour prepare the apricots 24 hours m advance.

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