Apricot, ginger, garlic and chilli glazed gammon with apple and fennel slaw

2.50 kg Gammon

1 Red onion, quartered

2 Medium carrots, cut into chunks

2 Cinnamon sticks

2 Bay leaves

2 Peppercorns

3 Cloves

1 Star anise

1 Peel of lemon rind

15 ml Olive oil

15 ml Butter

1 Large knob of ginger, finely chopped

2 garlic cloves, finely chopped

1 red chilli, finely chopped

125 ml apricot jam

30 ml Dijon mustard

30 ml red wine vinegar

500 ml thinly sliced red cabbage

4 Granny Smith apples, sliced into matchsticks

6 spring onions, thinly sliced

3 baby fennel bulbs, thinly sliced

1 large carrot, grated

30 ml black sesame seeds, toasted juice and zest of 1 lime

45 ml mayonnaise

sea salt and freshly ground pepper

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.