Sugar Glazed Gammon

• 3½–4 lb (1½–2 kg) piece of corner gammon
• bay leaf
• sprig of rosemary

A mild cured bacon is the best to choose if you intend to bake the joint. If you have any doubts as to the saltiness of the joint, then soak for 24 hours. Change the water once or twice.

Cover the gammon with cold water and soak overnight. According to whichever method is the most convenient, the gammon can be cither baked or boiled.

To bake Wrap completely in foil, addin