Before you do anything you have to soak the meat overnight in water in a cool place.
The next morning, drain the water off.
Place the joint in a pan and cover with water and all the remaining ingredients.
Bring to the boil and then turn down to a simmer and let it cook for an hour and 30 minutes.The glaze
Combine all the above ingredients in a small saucepan and heat gently, stirring until it all dissolves.
Leave the meat to cool, remove skin and baste with the glaze and pop into the oven or under the grill to brown, keep an eye on it and baste every couple of minutes until you achieve a nice colour.
Reprinted with permission of Sous Chef
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