Cider gammon

1.5kg unsmoked gammon joint (tied, but with rind still on)

2 onions, coarsely chopped

2 carrots, coarsely chopped

10 black peppercorns

3 bay leaves

1L good cider*

1 tablespoon sugar

1 teaspoon English mustard powder (or 1 tablespoon ready-made mustard)

Place the gammon joint in a very large pan. Add the onions, carrots, peppercorns, bay leaves, and cider. Add cold water until the gammon is covered by 2cm. Bring to the boil, then put on the lid and let it simmer gently for 2 hours.

Stand the pan off the heat for 30 minutes (or an hour, if you can wait) for it to cool. Leaving the gammon in the liquid, as it cools, keeps it moist.

Pre-heat the oven to 180C.

Remove the gammon from the liquid**, and trim off the rind, leaving ½-1 cm of fat. Score the fat, lightly, into diamonds. Mix the sugar and mustard in a bowl, and pat it onto the fat of the gammon (or spread it on, and press it in, if you used made mustard).

Place the gammon in a baking tray, fat upwards. Protect the bare meat sides with a double layer of foil. Wedge the gammon with skewers or forks, if it might fall over. Bake for 20-30 minutes, until the skin starts to colour but not burn (check after 20).

Serve immediately, or when cold.

* You can use 3 cans of coke, instead. Yes, really. The meat will be dark, but taste amazing.

**Don’t try using the stock for soup – it will be really salty.