|2||carrots — quartered|
|1||onion — halved|
|2||celery stalks — chopped|
|250 ml||pineapple juice|
|250 ml||chicken stock|
|30 ml||hot english mustard|
|1 tin||pineapple rings|
|1 jar||maraschino cherries|
Place the gammon in a large saucepan. Cover with cold water and add the carrots, onion, celery, bay leaves, peppercorns, cloves and star anise. Add the pineapple juice and the stock.
Bring to the boil, then reduce the heat, cover and simmer gently for 1-1½ hours. Drain and discard the vegetables and the spices.
Mix the honey and hot English mustard together.
Cut the skin off the gammon, leaving a layer of fat on the meat. Score the fat with a sharp knife, then stud the fat with cloves. Decorate the gammon with the pineapple rings and cherries, using the toothpicks to hold everything in place. Place the gammon in a roasting tin and brush with the glaze. Reserve the remaining glaze for basting.
Roast in an oven heated to 200°C for 40 minutes or until the glaze is nice and caramelised, basting three to four times during cooking.
Remove the gammon from the oven and place onto a serving platter. Serve up with roast potatoes and your favourite festive sides.