Glazed with honey mustard and then crusted with a deliciously aromatic nut dukkah, full of the flavours of the season in cinnamon, allspice, cloves and nutmeg. Credit: Crush
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.
Place a small pot over medium heat.
Add the honey, mustard and garlic and mix well to combine.
Bring to a boil and then turn off the heat and set aside.
Toast the nuts in a dry frying pan and set aside.
Toast the sesame, coriander and cumin seeds in a dry frying pan and then add them to the nuts.
Add the mixed spice and cinnamon and mix well to combine.
Add the mixture to a food processor and pulse until it resembles coarse sand or crush the mixture in a mortar and pestle.
Season to taste and set aside.
After 2 hours remove the gammon from the pot and place it onto a rack to cool slightly.
Preheat the oven to 200 ºC.
Cut the netting off the gammon then carefully remove the skin with a sharp knife.
Run the knife under the skin as closely as you can and try to keep as much of the fat under the skin on the gammon as possible.
Score the fat diagonally in lines 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 sprinkle the top of the gammon with the dukkah.
Slice and serve.