Baked Gammon

Gammon, baked with a glistening brown crust of molasses, mustard and vinegar, studded with cloves and surrounded by spicy fruit, is one meat I could happily eat for weeks on end.

Cuts of cheaper boiling bacon, sold in plastic packs, can be cooked in the same way. These can be extra salty. To deal with this, place the meat in a large saucepan, cover with water and bring slowly to the boil. Throw away the water and repeat with fresh water.