1.8kg (4lbs) smoked gammon joint
750ml diet Coke
1 red onion, peeled and thickly sliced
3 garlic cloves, peeled and bruised
2 bay leaves
cloves, for studding
For the glaze
3tbsp English mustard powder
3tbsp demerara sugar
Place the gammon joint in a lidded casserole dish along with all the ingredients above, apart from the cloves. Cover over with water and bring everything to the boil on a medium heat. Once it starts to boil then reduce to a gentle simmer, covering with a lid and cook for about 2 hours.
Preheat the oven to 200ºC. Remove the skin from the gammon joint using a sharp knife, leaving a good layer of fat attached. Place in a lined roasting tin and score the fatty surface in a diamond pattern, taking care not to cut right through to the meat.
Mix the mustard powder and demerara sugar with 2tbsp of the ham-braising liquid to form a paste. Spread this over the surface of the ham and stud with cloves. Bake for about 30 minutes until golden and glazed. Meanwhile, strain the braising liquid and reduce down by half to thicken. A little goes a long way as it is very sweet, but a small amount served with sliced ham is delicious.