Instructions

1. Put the gammon into a heavy-based saucepan or pressure cooker. Pour over the prune juice and enough water to cover the gammon fully.
2. Put all other ingredient into the liquid, then bring to the boil.
3. If you’re using a pressure cooker, secure the lid to the pan, bring it to pressure and cook for 40 minutes over low heat, then turn off the heat and let it rest until you can release the lid.
4. If you’re using a saucepan, put a lid on, reduce the heat and gently simmer for about 1.5 hours (20 minutes per 500g) plus 20 minutes for extra tenderness.
5. Carefully transfer the ham to a plate and let it cool.
6. Strain the cooking liquid, then pour half of it into a small pan an reduce it over medium heat into a syrupy consistency. You can add some honey or brown sugar, if preferred. Carve the ham and serve it with the syrup.
7. Alternatively, glaze the ham all over with half of the syrup and roast for about 15-20 minutes until the glaze has caramelized. Be careful- it burns easily, so don’t set the oven temperature too high - 170-180°C should be fine. Serve the ham with the remaining syrup drizzled over it.