- 1 Smoked or Unsmoked Gammon joint (about 2.5kg)
- 1 Cinnamon Stick
- 1 Bottle of Pembrokeshire Chilli Farm Southern Gold Sauce
- 1 Onion peeled and halved
- 2 bay leaves
Put the gammon in a large pan with cold water to cover (if it’s not completely covered, turn the gammon over halfway through cooking).
Then add the cinnamon, onion, bay leaves to the pan and bring to the boil, then turn the heat down, cover and simmer for around 1½ hours, skimming the surface every so often to remove the scum that rises. Top up with water during cooking if you need to. Remove the pan from the heat and remove from the water.
Preheat the oven to 200°C, fan 180°C, gas mark 6 and put the ham in a foil-lined roasting tray.
If there is skin on the ham, remove and discard, then score the fat every 1cm with a knife both ways to form a diamond pattern.
Pour the bottle of Southern Gold Sauce into a bowl and brush over the top of the ham, giving it an even coating.
Roast for around 10 minutes, then take out of the oven and brush the Southern Gold sauce over again. Repeat this a couple of times until the top is golden. Watch to make sure the glaze doesn’t burn. Rest the ham for at least 15 minutes before serving, or make the day before and chill. Bring up to room temperature to serve.
If your gammon joint is a different size, simply boil it for 15-20 mins per 450g.