Branston pickle & pink peppercorn honey glazed ham

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1. Place the gammon in a large pan. Add enough water to completely cover the meat, along with bay leaves, and bring to the boil. Once boiling, reduce the heat and cook at a gentle simmer for 2 hours. (If using a large or smaller joint, allow 20 minutes per 450g, plus an extra 20 minutes), drain and leave until cool enough to handle.
2. Heat oven to gas mark 4/180C. Using a sharp knife, carefully slice away the skin (rind) from the meat, leaving a 5mm-1cm layer of fat on the meat. Discard the skin, score the fat well and transfer the joint to a large lined baking tin.
3. Mix together the peppercorns, Branston pickle and honey, and liberally brush the mixture over the meat. Bake for 20-30 minutes until the glaze is sticky and thick but not burnt.
4. Serve hot, or cold with green beans, carrots and new potatoes.