Ingredients

• 1.1kg boned, unsmoked gammon joint 
• 1 onion, peeled and chopped in half
•  2 carrots, roughly chopped
•  12 peppercorns
•  150g  sweet chilli sauce
•  1 tsp (heaped) French mustard
•  3 tsp balsamic vinegar

Method

• Rinse the excess salt off of joint of gammon and pat dry
• Place in a large pan with the onion, carrots and peppercorns. Cover with water and bring to the boil.  Reduce  heat and simmer for 20 – 25 minutes
• Remove the ham from the pan and leave to cool for 5 minutes
• Mix the sweet chilli sauce, mustard and balsamic vinegar together
• Remove the skin, place the ham in a baking tin  and cover with the glaze
• Pour the glaze over the ham
• Bake in an oven set to 140 degrees Celsius for between 60 and 90 minutes