Glazed Gammon with Yellow Sugar

1 unsmoked gammon, approximately 3, 5 – 4 kg
1 carrot, cut in half
1 onion, cut in half at root
1 celery stick
1 bay leaf
7 peppercorns
For the Glaze
100 g (½ cup) Huletts Yellow Sugar
30 ml (2 T) Huletts Treacle Sugar
15 ml (2 T) wholegrain mustard
8-10 cloves
  1. Place the gammon in a large saucepan, cover with cold water and add the remaining ingredients. Bring to the boil and cover with lid, reduce the heat and allow to simmer for 2 - 3 hours or until a thread of meat comes away easily.
  2. Remove the gammon from saucepan and allow to cool slightly, then remove rind. Return ham to cooking liquid and allow to cool before glazing (this will ensure a juicer ham).
  3. Preheat the oven to 180°C.
  4. Make the glaze by mixing all of the ingredients (except the cloves) together in a bowl.
  5. Remove the gammon from saucepan. Remove any excess fat on the gammon (leaving a thin layer). Score the fat diagonally in a criss-cross pattern and stud with the cloves.
  6. Place ham on the rack of an oven-roasting pan, fat side uppermost. Brush on glaze, and bake for 25 - 30 minutes. Brush on the remaining glaze at regular intervals while baking the ham.
  7. Serve hot or cold.