Ham. A staple lunch box meat, consumed often, bought in packets or if you’re feeling flush – off the deli counter and usually slapped between two sliced of bread. Nothing wrong with that of course it’s rather convenient… but have you considered how much it costs for a couple of slices?

When you can buy a kilogram of ham or more for less than a £5, that can last a family all week… why wouldn’t you? Making a ham is really simple, so much more tasty and I suspect healthier.

You’ll love making your own ham so much, you’ll be making it all the time! Why not make it the centre piece of an evening meal or rustle up some ham egg and chips one night? A good ham is so much more than a sandwich filling.

Ingredients

1.5 kg unsmoked gammon joint – you’e looking for one with the fat and rind still on

Maple syrup – around 100 ml

Water- from the tap

Yep honestly that’s it! Told you it’s not complicated! But, if you have the inclination you can add some stock veg into your water to enhance the flavour but it’s not essential.

1. First boil – Place the joint in a large pan of cold water. Make sure its completely covered. Bring to the boil. Boil for 5 mins then pour away all the water. This process will significantly reduce the amount of salt which can be found in a standard gammon joint.

2. Second boil  – now fill the pan back up with cold water, covering the meat entirely. Bring to the boil, then turn down the heat and simmer for 40 mins. Strain away the water.

Boiling the joint cooks the meat thoroughly, evenly, reduces saltiness and keeps the ham moist.

3. Diamond Scoring – For that traditional scored ham look, allow the joint to cool and gently remove the rind with a sharp knife, ensuring you leave the fat on the joint. Then score the fat diagonally and then again the opposite way to create your diamond scoring

4. Maple glaze- Pour the maple syrup over the ham, using a meat marinade brush spread it around, paying particular attention to the scored fat.

5. Roast – Place the ham in a preheated oven on gas mark 5 for 20-30 mins. Basting part way through.

6. Serve – hot or cold! It will store in the fridge once cooled (un-sliced) for 5 days.

7. Enjoy.