Calculate the cooking time based on the instructions at the bottom of the recipe card. Place your gammon joint in a large pan of cold water along with some cloves and bay leaves. Bring to a boil and simmer for half the cooking time.
Pre-heat the oven to 180°C/350°F/gas mark 4. Tear off 2 large pieces of tin foil and arrange one lengthways and one width ways in a roasting tin. Place the gammon joint in the roasting tin with the onion. Bring up the sides of the foil laid width ways and fold the top together to form a seal, keeping the foil loose around the gammon joint so air can circulate. Do the same with the piece laid lengthways. Place the joint in the oven for remainder of the cooking time.
Bring a large pan of lightly salted water to the boil and add the potatoes. Bring the pan back to the boil and cook for 5 minutes. Add the parsnips and carrots and boil for a further 4 minutes, then drain everything through a colander.
45 Minutes before eating
Add the oil to a roasting tin and toss the potatoes, carrots and parsnips to coat in the oil. Add the rosemary and a pinch of salt and pepper. Make sure the vegetables are lying in a single layer so they roast properly. Put the tray in the oven.
40 minutes before eating
Remove the gammon joint and increase the oven temperature to 220°C/425°F/ gas mark 7. Peel off the skin from the gammon joint using a sharp knife and leaving behind a layer of fat. Score the fat in a diamond pattern, taking care not to cut into the meat. Mix the honey & mustard and spread all over the joint. Push a clove into the centre of each "X". Return the joint to the oven for 30 minutes until it is golden on top.
20 minutes before eating
Remove the gammon, cover it with the foil and leave it to rest on a carving tray for 20 minutes until the rest of the dinner is ready.
15 minutes before eating - making the gravy
Melt the butter in a small pan and stir in the flour. Slowly add the hot stock, stirring all the time until the gravy thickens. Check the seasoning. Once it has thickened, keep it on a low heat and stir occasionally.
10 minutes before eating
Put the cabbage on to steam . Pour about 3cm deep of water in the bottom of a pan and bring to the boil. Place the colander or steamer over the top, cover with a lid and steam for 5 minutes.
5 minutes before eating
Carve the meat and serve with all the vegetables
The nutritional information provided is an estimate based on 170g of cooked ham per person.
Weigh the gammon joint and calculate the cooking time as follows20 minutes per 450g /1lb weight plus another 20 minutesAfter cooking, allow your joint 20 minutes to rest before carving to ensure succulent meat.You can cook a gammon joint by boiling it or by a combination of boiling and roasting in the oven. If you're roasting it, then you can glaze it with for example a honey and mustard glaze. Glazing your gammon joint not only adds lovely extra flavour, it also stops it drying out. Scoring the skin and adding cloves as in the image above, adds a sweet spicy flavour and also looks impressive.To roast your gammon joint, boil it for just half the cooking time. Remove it from the oven. Place it in a foil-lined roasting tin and cover loosely with foil. Bake for the remaining cooking time at 180C/fan 160C/gas 4. Twenty to thirty minutes before the end of cooking time, brush your gammon joint with your glaze and cook the joint uncovered for the rest of the time.
Cooked gammon will keep in the fridge for 3 - 4 days. You can also freeze it. Slice the remaining gammon and seperate each slice with some greaseproof paper so you can use it as you need it. It will freeze for 3 - 4 months. After this time, it will still be safe to eat, but the texture may have deteriorated a little.