Place the gammon in a large saucepan (or use a preserving pan) and cover with cold water. Bring to the boil, then discard the water and start again with fresh water to cover, this time adding the ...

I like to decorate this glazed ham the traditional way – in a diamond pattern, studded with cloves. The subtly spiced, fruity flavourings and cranberry relish make it that little bit special. SERVES ...