SMOKED BONELESS GAMMON

1 smoked boneless gammon
Made up liquid with:
2 chicken stock cubes, desolved in boiling water
1 tin (440 ml) Windhoek Draught beer
water to fill the pot

Place the gammon in the liquid and simmered for about 1 ½ hours, let cool.

Rub:
1 ½ level teaspoons hot English mustard
1 ½ level teaspoons honey
sugar

I did not have jam, so I used the mustard and honey mixed together.
Rubbed onto the gammon and then sprinkle with sugar.
Put the gammon onto a non-stick pan, and place into the oven at about 220 ºC.
Kept an eagle eye on it until the sugar turned brown, turn off the oven and let cool in the oven.

Photo: Neville Meyer