- 3 kg Woolworths bone-in gammon
- 4 celery sticks, chopped
- 4 carrots, chopped
- 2 onions, chopped
- 4 cloves
- 8 peppercorns
- 3 bay leaves
- 2 T English mustard
- 3 T treacle sugar
- Deep-fried sage leaves, to garnish
- For the sticky cherries:
- 400 g cherries
- 150 g sugar
- 2 T brandy
- Lemon juice, a squeeze
Place the gammon in a large saucepan with the vegetables, cloves, peppercorns and bay leaves. Cover with water and bring to the boil. Reduce the heat and simmer for about 2 hours (or 20 minutes per 450 g). Remove from the saucepan and place on a baking tray.
Preheat the grill. Carefully remove the skin and place it under the gammon. Score the fat in a criss-cross pattern.
Pat the mustard onto the fat, then do the same with the treacle sugar.
Place under the grill and grill until golden brown. Spoon over the sticky cherries to serve. Garnish with sage.
To make the sticky cherries, heat the sugar in a frying pan until pale golden, then add the cherries. Cook for 1 minute, then add the brandy and lemon juice.