Maple-Glazed Gammon

What a generous chunk of meat. Perfect for slicing away over the holidays. Thank you Gordon.

whole leg of gammon/ham, smoked or unsmoked (around 5 kg)

1 cinnamon stick

1 tsp peppercorns

1 tsp coriander seeds

2 bay leaves

about 25 cloves

glaze

200 ml maple syrup

2 tblsp coarse-grain mustard

2 tblsp worcestershire sauce

2 tblsp soy sauce

1. put the gammon in a very large pot and cover with cold water; add the spices and bay
2. bring to a boil, turn down and let simmer for 1 hr 50 mins, topping up with boiling water when necessary; scoop off any scum
3. pour the liquid away (can keep for making soup), then let the ham cool a little while you heat the over to 190 c/170 c with fan
4. lift the ham into a roasting tin, score the fat in a criss-cross pattern and stud each diamond with a clove (at this point can be chilled up to two days)
5. mix the glaze in a jug; pour half over the fat, roast for 15 mins, basting with pan juices 3-4 times as it bakes
6. turn the pan around a few times during the cooking so that the fat colors evenly; remove from oven and allow to rest for 15 minutes before carving
7. can be roasted on the day or up to two days ahead and served cold