Whether you're planning a festive meal or a special Sunday lunch, here’s how to prepare boneless gammon at home.

1 onion, whole, studded with cloves through 3 bay leaves. 3 or 4 carrots, in thick chunks. 3 celery stalks, roughly chopped. 2 leeks (optional), in chunks ...

Preheat your oven to 180°C (350°F). Place the prepared gammon in a roasting pan, score in a diamond pattern, and stud with cloves. In a saucepan over medium heat, combine berries, brown sugar ...

Roast the gammon for 20 to 30 minutes, or until lightly golden. To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer ...

Place gammon, ginger beer, onion and bay leaves into a large pot. (Cover with water, if needed, to ensure the meat is submerged completely.) Bring to a simmer, cover and cook on low heat for ...

The ham. I tested the glazes on a 12-pound smoked, bone-in city ham that I cut into four large chunks - one for each glaze. City ham has generally been cured by brining and is often smoked.

For the gammon: Place gammon in a large pot with ginger, vegetables, and spices. Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender.

Roast the gammon for 20 to 30 minutes, or until lightly golden. To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer ...