GAMMON Up to 2½kg
100ml brown sugar
7ml ground ginger
10ml Hot English Mustard Powder
30ml smooth apricot jam
Juices from cooked gammon
Combine the above into a paste and baste .
For a large ham still on the bone, that method of preparation is the same as above. You would use a whole bottle of honey. The cooking times change a little. Bake for 20 minutes per 500g plus and extra 20 minutes with the oven at 180°C for the first hour and then at 140°C for the remainder of the cooking time. Peel off skin and glaze for a further 20 minutes. A Boston Butt can also be glazed.