This recipe is adapted from Nigella Lawson's Nigella Bites cookbook. It was posted by Jeanette of Australia. recipe source: Sunrise Christmas Recipes

Ingredients:	handful cloves
2 kg mild-cure gammon	1 heaped tablespoon black treacle
1 onion peeled and cut in half	2 Tsp English mustard powder
2 litre-bottle coke	2 Tbl demerara sugar

Put the gammon in a pan, skin side down if it fits like that, add the onion then pour over the Coke.

Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2 1/2 hours.

If your joint is larger or smaller work out timing by reckoning on an hour a kilo altogether, remembering that it's going to get a quick blast in the oven later.

But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give a good 15 or so minutes' extra so that the interior is properly cooked. Meanwhile preheat oven to 240C/gas mark 9.

When the ham's had its time take it out of the pan but do not throw away the cooking liquid and let cool a little for ease of handling.

Then remove skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove.

Then carefully spread the treacle over the bark-budded skin taking care not to dislodge the cloves.

Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.

Serves 8