Method

Preheat the oven to 190 ºC. Remove the gammon from the packaging and place it in a saucepan large enough to hold it. Add the bay leaves, peppercorns, cloves and mustard seeds, cover with water and bring to the boil. Turn the heat down and simmer gently until the gammon is tender.

Remove the gammon from the stock and let it cool slightly, then peel of the skin. Place a sheet of foil in a roasting pan and place the gammon on the foil. Before you score the gammon fat in a diamond pattern, trim some of the excess fat, but leave some of the fat to keep the meat moist, as it adds to the flavour.

Reduce the glaze ingredients in a pot until thick and syrupy. You will be left with +/- 125ml glaze.

Rub the top of the gammon with mustard, sprinkle the sugar topping ingredients over it and dab with some of the glaze.

Mix the remaining glaze with the dried fruit and press this mixture onto the top of the gammon. Roast in the oven till the top looks glazed and bubbly.

To make the fruit topping, heat the oil in a small saucepan and fry the ginger for 30 seconds, stir in the dried fruits, orange juice and zest, cook till the fruit is slightly swollen, stir in the soy sauce and sesame and cool till needed.