Glazed gammon and cider sauce

• 1 piece gammon weighing 1.5 Kg (3 lb) or more, soaked overnight if necessary to remove excess salt<

Put the soaked gammon into a large saucepan of cold water together with the onion stuck with a clove and the bunch of herbs.

Bring it rather slowly to the boil, skimming off the froth that rises, and then cover the pan and simmer steadily but gently for 2 hours - 30 minutes per 450 g (1 lb) plus 30 minutes. Remove the gammon from the cooking liquid and cut away the skin, leaving the pal