Honey Glazed Gammon

• 1 (3½ lb) (1 kg 600 g) piece gammon

Soak the gammon for several hours or overnight, covered in cold water. Drain, then place skin-side down in a large saucepan and cover with fresh, cold water. Bring up to the boil, then lower the heat and simmer gently for 1½ hours. Top up with extra boiling water when required to keep the gammon covered. Draw the pan off the heat and leave the gammon to cool in the liquid.

When cold, li