4kg un-smoked Gammon
2 ltr Apple Juice
2 Tblsp Redcurrant Jelly
1 Tblsp Dijon Mustard
Place the gammon in a pan just big enough to hold it and cover with apple juice. Bring to boil over high heat. Turn heat to a simmer, cover and cook very gently for about 4 hours (55 mins per Kg or 25 mins per lb) until tender.
Allow meat to cool in the liquid. Remove from pan and place on a piece of foil in a small roasting tin. Gently remove skin leaving fat on top. Melt redcurrant jelly in a small pan, stir in mustard and spread over the fat. Score the glaze diagonally with sharp knife, cutting through the fat. Wrap meat itself in foil, leaving fat exposed.
Glaze and brown under the grill or glaze in a preheated oven at 220 deg C/fan 200 deg/gas 7 until golden brown and crisp (about 15 minutes). If serving cold, chill in the fridge for 12 hours or so before carving.