Instructions: Aga equipment
small roasting tin on second or third set of runners in roasting ovendepending on the shape of the joint

Place the gammon in a suitable pan on an upturned metal lid or old heatproof saucer this stops the bottom of the joint from drying out.

Cover with fresh cold water and bring to the boil on top of the aga.

Cover the pan and cook on the floor of the roasting ovenfor 30 minutes then transfer to the floor of the simmering ovenfor a Further 1 1/2 hours.

Coarsely grate the ginger then squeeze the juice from it.

Beat the juice into the mustard until well blended you might like to add 2 tbsp of dernerara sugar if you are using dijon mustard to sweeten the crust.

Stir in the breadcrumbs and season lightly.

Remove the gammon from the pan and pull or trim away the skin.

Score the fat and place the joint in the small roasting tin.

Press the crust into the fat and stud it with a few cloves.

Cook for 10 minutes in the roasting ovenuntil evenly browned.

Stand the joint for 10 to 15 minutes before caning.

I quite often cook a small piece of gammon if the are having a quiet weekend on our own it provides a good meal for us and there is usually enough left over for sandwiches or a quick monday meal like gammon and cracked wheat risotto (qv).

Serves 4

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