Baked East­er Glouces­ter Old Spot Gammon

(serves EVERY­ONE!)

1 3 kg (6‑pound) smoked gam­mon joint
1/2 cup honey
1/2 cup Dijon mustard

Place the gam­moin joint in a stove- and oven-proof casse­role and add water to cov­er. Boil for 20 min­utes, skim­ming the bub­bling scum from the water. Drain, rinse and dry the joint with paper tow­els. Place a VERY large piece of heavy-duty alu­minum foil in the casse­role and place the joint on it, cut side up. Mix hon­ey and mus­tard and pour over the entire joint. Wrap the joint in the foil as tight­ly as possible.

Bake at 160C, 325F for three hours. Then unwrap the joint, place cut side down in the con­sid­er­able cook­ing juices and bake at 200C, 400F for a fur­ther half hour. Remove from oven and cov­er with foil for 15 min­utes, then carve and serve.