Pork and apples are such a classic combination, so I thought it would be a good idea to try cooking the gammon in cider, and lo and behold, it worked!

The cider emphasises the sweetness and fruitiness in the ham and really brings it alive with flavour.

Be sure you’re getting all your meat from a good butcher who knows the provenance and welfare of their products, and make sure all your pork is free range and a British breed. Obviously living in Gloucestershire, I like to use Gloucester Old Spot as often as I can.

(Serves 8-10)

2kg middle gammon joint
2 medium onions, cut in half
3 bay leaves
10 peppercorns
2 litres medium dry cider
30 cloves
75g light muscavado sugar
3tbsp calvados (apple brandy)

1. Place the gammon joint in a snug fitting saucepan along with the onions, bay leaves and peppercorns and pour in the cider. Add enough water to just cover the joint.
2. Bring to the boil, cover and simmer for 20 mins per 450g. Skim off any scum that appears.
3. When cooked through, remove the joint from the cider and leave to cool completely.
4. Preheat the oven to 220’C. When cooled down remove the rind with a sharp knife, leaving a very thin layer of fat over the meat. Now score the fat in a diamond format and stud evenly with the cloves.
5.   Mix together the sugar and brandy to form a light paste. Spread over the ham, making sure every bit is covered and place in a large roasting tin and cook until the sugar has formed a lovely sticky, golden crust. Cook for roughly 20-30 mins, remembering to baste a few times.
6. Either leave to cool completely before eating or eat just warm with some cauliflower cheese.

Happy Easter!