Put the gammon in a pot that’s large enough for it to lie flat in, fatty side up, even if you have to wiggle it a bit to get it to fit.
Add the stock, apple cider, carrots, onion, celery, star anise, cloves, cinnamon, peppercorns and bay leaves. If the gammon isn’t completely submerged, add enough hot water so it’s just covered.
Close the lid and heat to the boiling point, then turn down the heat and cook over low heat for about 2½ hours (50 minutes per kilogram).
Leave the meat in the liquid to cool for at least 3 hours or overnight.
Preheat the oven about 1 hour before mealtime. Line a roasting pan with a layer of aluminium foil and then put a roasting grid on the pan.
Remove the gammon from the cooking liquid and put it on the grid. Cut the netting and carefully remove it.
Use a sharp knife to remove the fatty layer – not all of it; leave a thin layer intact. Use the same knife to make light notches in the remaining fat for the glazing.
Mix the wholegrain mustard, honey and paprika and generously apply to the top of the gammon.
Roast for about 30 minutes or until the top has caramelized.
Remove from the oven and serve with your choice of side dishes, sweet-and-sour sauce (buy your favourite) and cranberries poached in red wine (see recipe below).
Tip The gammon needs to cool down in the cooking liquid, so if you want to serve it as lunch, you need to start the day before. If it’s going to be dinner, start in the morning.
Cranberries poached in red wine
Use a small saucepan. Put 100g dried cranberries in, along with 250ml red wine, 30ml sugar, 1 whole star anise and 2 cloves. Cook over medium heat for about 10 minutes or until most of the liquid has reduced and the cranberries are soft and shiny. Chill in the fridge until you want to serve it (it’ll keep for a few weeks in the fridge).
