4. Mix about 1 tablespoon of dry mustard and brown sugar together and press onto the fatty surface of the joint and press in some cloves if liked. 5. Cover lean ends of joint with foil. Place in roasting tin, put in a hot oven about 350°F, 180°C, 160°C Fan or Gas Mark 4 until brown and crisp, for about 20 minutes. 6. Serve with Cumberland Sauce.
1. Soak joint in cold water for a few hours to remove excess salt. 2. Put gammon joint in large casserole dish, pour in cider and add enough water to cover the joint. Bring to the boil and simmer on a gentle heat, having the liquid just bubbling with the lid on for 2 hours. 3. Cool a little and cut off any string. Peel off the skin and score fatty surface by making a diamond criss-cross pattern.
1. Melt redcurrant jelly in a saucepan. Zest orange rind and leave to one side and squeeze juice from the orange and lemon. 2. Mix mustard, ginger and cornflour to a paste with all the squeezed juice and bring to the boil with the melted redcurrant jelly. 3. Add the port and zest from the orange and bring back to simmer, adding more port if it is too thick. Leave to cool before pouring into a clean sterilised jar. 4. This will keep for 4 weeks in a Kilner jar, refrigerated.