Glazed gammon

1. Carefully add gammon to cooking liquid, making sure it’s covered by the boiling water. Skim surface with a slotted spoon. Cover and simmer for 20 minutes per 500 g (1 hour 40 minutes in total for 2,5 kg). Top up with boiling water during boiling, if needed (gammon must be covered). Remove from stove and cool in cooking liquid.
2. GLAZE: Place all ingredients in a bowl and stir well. Set aside to allow flavours to develop fully.
3. Remove gammon from pan. Loosen one corner of skin with a knife, pull it back and away from fat. Discard skin. Score fat at 2,5 cm intervals to form diamonds. Press cloves into centre of each diamond.
4. Warm glaze ingredients in a pan. Strain through a sieve. Place gammon on roasting rack and brush glaze over. Roast, uncovered, at 200 ºC for 20 minutes, basting occasionally.
5. Leave at room temperature for 10 minutes to settle before carving. Serve with mustard sauce.

MUSTARD SAUCE: Make just before serving.
Melt 30 ml (2 tbsp) butter in a small saucepan and remove from stove. Stir in 15 ml (1 tbsp) flour, using a wooden spoon. Gradually pour in 250 ml (1 cup) milk, stirring constantly.
Return to stove and stir over moderate heat until thickened and boiling. Reduce temperature to low and simmer for 3 to 4 minutes.
Add 5 ml (1 tsp) prepared hot English mustard, 15 ml (1 tbsp) mustard powder, salt and milled black pepper to taste and 60 ml (4 tbsp) cream. Beat briskly over low heat.