Baked Gammon with Cherry Sauce

• 1 (2½ lb) (1 kg) piece of gammon corner
• Demerara sugar

One of the traditional methods of cooking gammon is to bake it in a flour and water paste. Using this method, all the gammon juices are retained.

Soak the gammon for 24 hours in cold water to cover, changing the water several times during soaking – this removes excess salt, necessary when gammon is to be baked. Drain and wipe dry, and set aside while preparing a flour and water paste.</