Neven Maguire's Maple & Mustard Glazed Irish Ham

INGREDIENTS

• 2kg Simply Better West Cork Unsmoked Gammon Joint
• 1 Onion, sliced
• 2 Celery Sticks, roughly chopped
• 1 tbsp Black Peppercorns
• 6 Star Anise
• 3 tbsp Simply Better Irish Wholegrain Mustard
• 6 tbsp Simply Better Organic Grade A Canadian Maple Syrup
• 2 tbsp Simply Better Italian Organic Glaze with Balsamic Vinegar of Modena

DIRECTIONS

1. Rinse the gammon with fresh water and put in a pot of boiling water. Add the onion, celery, peppercorns and two of the star anise. Bring to a simmer over a low heat and cook for 1 ½ hours. Leave to cool in the liquid.
2. Preheat the oven to 180°C (350°F/Gas Mark 4). Remove the gammon from the pot and place in a 9” round tin. Using a sharp knife, cut off the skin, leaving the fat on top and score diagonally into a diamond pattern. Pour around 500ml of the cooking liquid which will help to keep the joint moist.
3. Smear the mustard all over the fat of the ham and press in the remaining star anise. Mix four tablespoons the maple syrup with the organic glaze and spoon on top. Roast for 30 minutes until cooked through. Remove from the oven and drizzle over the remaining two tablespoons of the maple syrup. Leave to rest for at least 15 minutes or up to 1 hour, covered loosely with tin foil before slicing and serving.