One thing I make every Christmas without fail is my Christmas ham.  It’s delicious!

It’s brilliant for the Christmas period, whether you eat it for your Christmas Eve dinner or your Christmas Day breakfast or part of a meat choice for the dinner, Boxing Day or even to bring as a gift if you’re visiting friends or family! It’s always well received and never lasts long!!

I always buy my gammon from a local butchers and buy quite a large piece, but to make sure you all know how to make a Christmas ham yourself before Christmas descends and so I don’t over indulge in too much ham I’ve made this ham with some supermarket bought gammon and only a small piece at that!

It’s such a simple recipe.

All you need is:

• Appropriate size piece of gammon (depends how big your family and largest saucepan is) with the rind on
• Dijon mustard
• Demerara sugar
• Ground ginger
• Ground cinnamon
• Whole cloves

To make the ham all you need to do is follow the step by step instructions:

1. Put the gammon in a large pan and fill with cold water.  Bring the pan to the boil and turn the heat down to a medium heat and put the lid of the pan on.  A 1.3kg piece of gammon will take about one hour once the lid has been put on.  Instructions on the packet/from butchers will usually tell you how long to boil the gammon for.
2. While waiting for the gammon to cook get a plate and measure out about 85g of demerara sugar and add one teaspoon of ground sugar and one teaspoon of ground cinnamon to it.  If you’re using a large piece of gammon maybe double the amount for sugar, ginger and cinnamon.
3. Once the gammon has been cooked take it out the pan of water and place it onto a chopping board.  Remove the rind and score the fat that’s left behind into diamond shapes.
4. Cover the gammon in dijon mustard all over.
5. Press the gammon into the sugar concoction making sure all of the gammon is covered in the mixture.
6. Push the cloves into the earlier scored diamond shape corners.
7. Put the gammon in the oven at 200 degrees celsius for approximately 20 minutes.
8. Try not to eat it all when it comes out and remove the cloves when eating.