Apple and bourbon roast smoked ham

Method

1. Put the gammon, star anise, bay leaves, cinnamon stick and nutmeg in a deep, heavy-based pan large enough to hold the ham with ample space around it. Pour the apple juice over the ham, then add cold water to cover. Bring to a gentle simmer (so the water is barely bubbling), then cook for 2½-3 hours until the ham reaches 65°C when probed in the thickest part with a digital thermometer. If you don’t have a digital thermometer, make sure the ham is hot all the way through – pierce with a skewer and hold to your wrist. It should feel hot rather than warm. As the ham cooks, skim off any scum from the top of the liquid using a slotted spoon.
2. Lift the ham out of the cooking water (see tips), put on a board and cool completely. You can now chill or freeze it (see Make Ahead).
3. On the day you’re going to serve it, bring the ham to room temperature (see Make Ahead). Using a sharp knife, cut the skin away from the ham, leaving as much fat as possible. Score the fat into a diamond pattern.
4. Heat the oven to 200°C/fan180°C/gas 6. For the glaze, mix the bourbon with the apple jam or sauce and sugar in a small, heavy-based pan and cook over a medium heat until reduced to a sticky glaze. Brush the glaze thickly all over the surface of the ham.
5. Transfer the ham to a roasting tin double-lined with lightly oiled foil and roast for 25-30 minutes (see Make Ahead), basting with the glaze in the tin once or twice and turning it as it browns. When the ham is glossy and sticky on top, remove from the oven, allow to stand for 20-30 minutes, then slice to serve at room temperature.