Step 1

Soak the gammon overnight in a saucepan of water in the fridge to draw out excess salt.

Step 2

Preheat the oven to 150℃/300℉

Step 3

Place a large piece of aluminum foil on an oven tray. Place the gammon on top and wrap the foil over, sealing the edges to make a parcel.

Step 4

Bake the gammon joint in the foil parcel for 1 hour. If you cannot hear it sizzling after this time, or if your joint is larger, leave it in the oven for a further 15-30 minutes.

Step 5

Take the gammon out and turn the oven up to 200℃/400℉.

Step 6

Undo the parcel and fold the foil down on one side. Carefully undo any strings and then slice off the top layer of hard rind, leaving as much of the fat layer behind as you can.

Step 7

Spread Dijon mustard over the top of the gammon fat. Mix the sugar and spice together, and sprinkle/press this on top to form a coating.

Step 8

Bake the gammon (uncovered) in the hot oven for a further 20 minutes until the sugar coating has caramelized. Watch it so it doesn't burn.