Place the gammon joint into the 3-ply Stainless Steel Preserving Pan cover with water and bring to the boil over a medium heat.

Once boiling turn off the heat and allow to cool slightly. Remove the joint and discard the liquid from the pan.

Return the joint to the pan and add the prepared vegetables, apples, spices, herbs and cider.

Add enough water to the contents of the pan to cover the joint and bring to the boil once more.

Once boiling lower the heat to maintain a very slow simmer. Cover the pan with foil to keep in the moisture (see Cook's Note 2).

Cook for 2¾-3 hours checking the level of water in the last hour of cooking and topping up if necessary.

Preheat the oven to moderately hot 190ºC/375ºF/Gas Mark 5. Fan Oven 170ºC.

Allow the ham to cool slightly before removing from the stock into a roasting dish.

Carefully remove the top layer of skin leaving the fat layer. Score the fat, using a sharp knife, diagonally 2-3cm (1 inch) apart both ways creating a diamond pattern.

Mix the glaze ingredients together and apply liberally to the scored ham fat using a silicone basting brush.

Place into the oven and cook for 30-35 minutes until the top of the ham is deep golden brown.

Allow to cool slightly before carving. Serve generously sliced, hot or cold.

Cook's Notes

The lid of the Le Creuset 3-ply Stainless Steel 30cm Shallow Casserole fits the 30cm Preserving Pan so can be used as an alternative to foil.

A gammon becomes a ham once it is cooked hence the terminology changing from gammon in the raw ingredients list to ham in method point 8.

Don?t waste the ham stock, as it can be frozen and used later to add extra flavour to delicious homemade soups such as creamy pea and ham, pumpkin or squash.

When using ham stock always taste before adding any more seasoning as ham stock can be quite salty.

Ham is a great alternative roast available all year round and goes particularly well with spiced cabbage, creamed leeks or mustard-glazed carrots.