Put the gammon and all the other ingredients, except those for the glaze, in your largest, deepest pot. Cover completely with cold water. Bring to the boil, then immediately reduce to a simmer with the lid slightly ajar and cook for 1 hr. Turn off the heat and leave in the liquid for 1 hr with the lid on.

Remove the gammon from the stock and set aside to cool a little (keep the stock and freeze it to use as a base for soup). Meanwhile, tip the honey, hot sauce and chilli flakes into a small pan. Put over a medium heat and stir until it is all mixed and gently bubbling. Remove from the heat and set aside.

Once the gammon has cooled but still slightly warm, peel away the layer of skin on the top of the gammon joint leaving the fat remaining. Score the fat with a sharp knife in a criss-cross pattern. Heat the oven to 200C/180C fan/gas 6 and line a large roasting tin that fits the gammon comfortably.

Put the gammon in the roasting tin and cover with the glaze all over, reserving some to glaze during cooking and at the end. Roast for 25 mins, glazing halfway through. Once cooked, it should be golden, slightly charred and sticky. Remove from the oven and glaze for a final time, then leave to rest for 20 mins. Serve with all the trimmings. Will keep well wrapped in the fridge for up to four days.