Glazed Ham

• 4-5 kg gammon joint
• 100 g brown sugar
• 4

Soak the gammon in cold water overnight. Drain, weigh it and calculate the cooking time, allowing 30 minutes per 450 g. Put in a pan of cold water, bring to the boil and simmer for half the cooking time. Drain and cool slightly, then remove the skin. Score the fat, warm the sugar and mustard and spread over the fat. Bake, covered loosely with foil, on a rack in