How to cook Ripon Cathedral Extra Cured Whole Gammon

1. Rinse the ham in cold running water for an hour or so, the water should run clear before cooking.
2. Preheat your oven to 150°C for fan assisted or160°C for ovens without a fan.
3. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
4. Roughly chop 2 sticks of celery, carrots & onion, 4 garlic cloves and add to the base of the tray, along with 12 peppercorns and 2 bay leaves.
5. Sit a wire rack in the tray, then place the gammon skin side up. Pour 900ml local beer over the gammon then cover tightly with tin foil, making sure all edges are sealed to keep in the moisture.
6. Bake in a preheated oven 150°C for fan assisted or 160°C for ovens without a fan for 5 to 6 hours, checking each hour to make sure the ham is not cooking dry. If you notice the ham drying out, add a glass of water to the base.
7. Pierce the cooked ham with a fork, the meat should pull away with very little pressure.

To Glaze:

1. Create a rich glaze by simmering 150g dark muscavado sugar,100g English mustard and the juice of two oranges over a medium heat until rich and glossy.
2. Whilst the gammon is hot peel away the skin gently to expose the layer of fat covering the joint, then brush with a coating of the glaze.
3. Place back into a preheated oven at 200°C or 210°C for ovens without a fan for 15 to 20 minutes.
4. Be careful to avoid the glaze burning, as this can happen quickly due to the high ratio of sugars in the glaze.
5. Remove from the oven and leave to cool.