A real showstopper that will impress even the food snobs
Place all the ingredients for the gammon into a pot large and fill it with water until the gammon is submerged.
Bring the water to a boil then turn down the heat to low and gently simmer the gammon for 2 hours.
Heat a small pot over medium heat.
Heat the oil and butter, then add the ginger, garlic and chilli and fry for a few minutes until fragrant.
Add the apricot jam, mustard and vinegar and whisk well to combine. Season to taste and set aside.
Combine all the ingredients in a large bowl then stir in the mayonnaise and lightly toss to combine.
Cover with a lid and leave it in the fridge to chill until you are ready to serve.
After 2 hours remove the gammon from the pot and place it onto a rack to cool slightly.
Cut the netting off the gammon, then using carefully remove the skin with a sharp knife.
Try to keep as much of the fat under the skin on the gammon as possible.
Score the fat with lines/diamonds about 1 cm apart.
Place the gammon on a roasting rack and use a pastry brush to paint it with a generous amount of glaze.
Bake the gammon for 15 minutes then give it another painting of glaze and bake for a further 15 minutes until the outside has caramelised.
Remove from the oven and let the gammon rest for 15 minutes before carving. Serve with slaw on the side.