The recipe we have glazed hams with for many, many years. A deliciously sticky combination of golden syrup, brown sugar, Mustard and white wine vinegar.

Once you’ve simmered or steamed your gammon, carefully remove the skin with a knife leaving plenty of fat. Score the fat in a criss-cross pattern, coat generously with the glaze and roast at 180°C for 30 minutes, basting with more glaze halfway through.