Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each 'X'.

This soup is traditionally made with stock from a ham bone but this version uses a small gammon joint which is far easier to get hold of these days. As modern gammons vary so much in flavour ...

I can’t remember the last time I cooked or ate a gammon steak – probably not since my teenage years, when it would’ve come ...

Feed a crowd this Christmas with a festive gammon joint - simply served with a creamy parsley sauce and root veg. In a large pot place the gammon, vegetables, peppercorns, parsley stalks and bay ...

Discover the difference between gammon and ham, plus how to prepare ... And the best bit is that it just keeps on giving – ...

If you’re using a gammon joint, especially one from a supermarket ... Step Meanwhile, cut the ham and fat rind into small cubes, put into a small bowl and stir through the 2 tbsp chopped ...

Remove the gammon from the pan, reserving the stock. Preheat oven to 190C/170C fan/gas mark 5. Peel off the top layer of skin – you want to leave as much fat on the joint as possible for maximum ...