Ginger glazed Gammon

Ingredients

    * 1 (12-pound) joint (mild cure boneless) ham
    * 7 liters of dry ginger ale
    * 1 cup chunky ginger preserves
    * 2 tablespoons hot English mustard
    * 1/2 cup soft dark brown sugar
    * 1/2 teaspoon ground cloves
    * If you can not get hold of ginger preserves, you can use ordinary orange marmalade and add 1 teaspoon of dry, ground ginger.

Directions

Place the joint in a large pot over heat and add  the ginger ale. Bring the pot to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.

Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.

In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.

After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
Can be served hot or cold.