Glazing a free-range gammon is such a festive thing to do, so we thought we would help you out. Our DIY Roasting Gammon with a tasty Cumberland glaze is the perfect centrepiece this winter, allowing you to glaze as much or as little as you like. Rich with berries, port and aromas, this cumberland glaze creates the ultimate warm centrepiece for lovers of glazed ham.

Our bacon and gammon is traditionally dry cured in order to gently preserve the meat, without the need to speed up the process. Our curers say that the secret ingredient is time. The pork that we cure is sourced from passionate pig farmers in England, where the pigs are slowly reared on a natural diet. They are truly free-range meaning they are born and reared in fields all year around with straw bedded huts for shelter. This contributes to pork with great texture and incredible depth of flavour and supports our free-range pork industry.

Free-Range Pork Leg (98%), Salt, Sugar, Preservative: Sodium Nitrate E251, Preservative: Sodium Nitrite E250, Antioxidant: Sodium Ascorbate E301.

For allergens see ingredients in BOLD.

1. Prepare your joint by soaking in lukewarm water for 30 minutes, then removing and discarding the water.
2. Place the joint in a large pot and fill with cold water, then add the peppercorns, cloves, cinnamon sticks and onion.
3. Bring the pan to the boil and simmer for 50 minutes. Make sure you skim off any white froth that may rise to the surface.
4. Preheat your oven to 180°C/160°C fan/gas mark 4.
5. Drain the pan. Remove the thin layer of skin on the and score the layer of fat around the joint.
6. Transfer the joint to an oven dish and cover with foil, then roast for 50 mins.
7. Remove the foil and brush the joint with your choice of glaze, we like to use a mix of maple syrup and mustard. Roast for another 50 mins.
8. Remove the joint from the oven and leave to rest for 15 minutes before serving.