Add some veggies to the bottom of the tray, liquid, cover with foil and bake. Make a simple glaze, baste. return to the oven, bake and enjoy, it really is that easy and very delicious!
Roughly chop all the veggies and lay them into an oven tray with the gammon in the center of the pan with the net still on the gammon.
Pour in all the stock, and use enough foil to cover the whole tray. Bake for approx 50 minutes to 1 hour.
An hour max later, remove the tray from the oven and carefully remove the foil. It will be very hot so either let it cool down for 2 to 3 minutes or be careful of the steam when opening the foil.
Use a kitchen scissors to cut the net so that you can gently remove the net and discard it. With the gammon firmly on the oven tray use your finger to help peel back the rind of the gammon making sure you leave the layer of fat in place. Peel back the rind and discard. Now, use a sharp knife to cut diamond shapes into the fat across the gammon. The shapes dont have to be any particular size, just cut fairly reasonable diamond shapes across. Place the cloves in the corners of the diamond/square shapes. Your gammon is ready for the glaze!
Brush the glaze all over the gammon and try to get the glaze into the slits of the diamond shapes that you cut.
If adding any fruit this is the time to do it and remember to glaze the fruit as well. Drop the heat to 150 degrees and return to the oven for another half hour but this time the gammon must be uncovered.
Take out 15 minutes later, glaze and return to bake again. Repeat this glazing until you have a nicely browned gammon. You should do this minimum twice. When glazing use the glaze as well as the juices in the oven tray from the gammon.
Please let the gammon rest before slicing. Rest for about 20 minutes, 30 if you have clean up. Cover with foil while resting.
