Glazed Gammon

Gammon:

Glaze:

Honey mustard sauce (makes 375 ml):

Gammon:
Place the gammon into a large pot. Cover with ginger beer and add cloves and star anise.

Cook for 2 – 3 hours over low heat until the meat is soft and tender.

Glaze:
Add the ginger beer, honey, star anise and cloves to a medium sized pot and cook until thick and syrupy.

Brush over gammon before serving.

Honey mustard sauce:
Add the sour cream, honey, wholegrain mustard, hot english mustard and salt to a small saucepan and stir over low heat until heated through.

Serve warm with the gammon.