Irish Whisky and Maple Glazed Ham

Serves 10-12

Ingredients:

5kg/11lb gammon on the bone
4 celery sticks, roughly chopped
2 onions, sliced
1 bunch of fresh thyme
1 tablespoon black peppercorns
3 teaspoons allspice
200ml/7fl oz maple syrup
200ml/7fl oz Irish whiskey
1 teaspoon whole cloves

METHOD :

1. Soak the gammon overnight to remove excess salt. Weigh the gammon joint and calculate the cooking time. Allow 20 minutes per 1lb plus 20 minutes extra. Place in a large pan cover with water and bring to the boil.
2. Add celery, onion, thyme and peppercorns. Simmer for 4 hours. Skim off any scum that rises to the top. Cook until the bone end comes away freely. Drain and leave until cool enough to handle.
3. Carefully remove the skin leaving some fat on, score the fat with a sharp knife in a diamond pattern taking care not to cut into the meat.
4. Preheat the oven to 180 ° C/Gas 4/Fan 160 ° C. Place the whiskey, maple syrup, allspice and clove in a saucepan. Bring to the boil and simmer for approximately 10 minutes until slightly thickened.
5. Stud the ham with cloves and place ham in a tray with a little water. Brush some of the syrup over the ham. Baste the ham with some of the syrup. Cook in oven for 1 hour. It is very important to keep basting to give the ham an even glaze.