allspice berries 1 tbsp,
plus 3 berries for the glaze
chicken stock 300ml
boneless gammon joint 3kg
Dijon mustard 2 tbsp
bourbon 1 tbsp
muscovado sugar 2 tbsp
Heat the oven to 160C/fan 140C/gas 3. Put the allspice berries and onions in the bottom of a large roasting tin, and pour in the stock. Sit the gammon on the onions then cover the whole thing tightly with a double layer of foil. Bake in the oven for 20 minutes per 500g (so 2 hours for a 3kg joint). Remove the gammon and turn up the oven to 220C/fan 200C/gas 7.
Grind the 3 allspice berries then mix with the mustard, bourbon and muscovado sugar.
Carefully remove the skin from the ham with a small sharp knife and discard, leaving a layer of fat about 1½ cm thick. Score the fat in a criss-cross pattern, if you like.
Brush the ham all over with some of the glaze then put back in the oven for 25-30 minutes or until deep golden, brushing on more glaze halfway through cooking (keep an eye on it to make sure it doesn’t darken too much). Let the ham rest for 30 minutes before carving or serve at room temperature.