Instructions: Put the gammon into a large sauce pan (we used a preserving pan) and pour in 1.15 to 1.71 cold water.

Add the bay leaves and peppercorns.

Bring slowly to the boil then simmer gently for 2 hours topping up the water as necessary.

Remove the gammon from the liquid and then carefully remove the rind.

Heat the oven to Gas Mark 4 350 degrees F 180 degrees C. Lightly score the gammon fat in a diamond pattern then put the gammon into a large roasting tin.

Bake for 1 hour basting occasionally.

Cut the pineapple rings in half both in size and in thickness.

Cut the ginger into thin diamondshaped slivers.

To decorate secure the prepared fruits to the ham using halved cocktail sticks.

Baste the meat well and return to the oven for a further 30 minutes.

Leave the ham to cool overnight.

Remove the cocktail sticks before serving.

Serve with Cumberland Sauce (qv)

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