Brian Turner's Christmas glazed ham

It's This Morning’s 30th Christmas and what better way to celebrate than by having Brian Turner back in the kitchen, who first appeared on the show way back in 1992!

Here he cooks up his delicious Christmas glazed ham.

Ingredients

1 whole raw gammon / ham, between about 3 - 5kg

2 onions

2 carrots

2 sticks celery

2 leeks

1 bay leaf

Parsley stalks

6 peppercorns

2 apples cut in half

300ml cider vinegar

300ml dry cider

For the glaze

2 tbsp mustard

2 tbsp Demerara sugar

1 tsp clove powder

Method

• Soak the ham in a large bowl of cold water overnight. This will wash away some of the salt and also plump the ham up.

• Put the soaked ham into a large pan and pour in enough cold water to cover. Heat to bring up to a slow boil.

• Skim off the residue that floats to the top, then taste the stock – if it is salty, then pour out the water, pour in fresh water and bring to the boil again.

• Add vegetables, herbs, peppercorns, apples, cider and cider vinegar and then simmer slowly for 20 minutes per 450g.

• Test that the ham is cooked by piercing with a long fork and lifting - if it slides off easily it is cooked and tender. If you are cooking a whole ham then the small bone at the side of the leg will come out easily.

• Take out of the water and leave to relax for 10 minutes. Preheat the oven to 200C.

• Carefully release the skin using a sharp knife and then pull off the skin from the widest end. Using a carving knife carefully trim off excess fat, leaving a nice shape.

• Brush the fat with the mustard. Mix the sugar and clove powder and sprinkle on top then pat down to stick on.

• Finish off cooking by roasting in the hot oven and melting the glaze for 15 minutes. Be careful when handling it as the hot sugar can stick and burn.