I’m sure I’ve mentioned it before, but we often buy a huge gammon from Costco, and cook it up for lunches.  I generally buy one that’s about twenty quid, put half in the freezer uncooked, and then cook the other half.  Then depending on what we’re doing, we might freeze a cooked quarter too.

I experiment with cooking liquors and glazes.  This half was boiled in three small bottles of ginger beer, topped up with water, some star anise, a quartered orange and a cinnamon stick.

When it was done, I cut off the skin, and glazed it with a mix of grain mustard, honey and balsamic vinegar.  Roasted at gas 4 for half an hour, then whacked it up to gas 8 for twenty minutes.

It worked beautifully, and we kept the stock to make this week’s soup, which I shall write up later.