Sacha loves ham and even though I know that by Boxing day everyone will be too full to eat much, I always make a ham - just for Sacha. This year I poached our ham in prosecco for an extra special Christmas treat!

Boxing Day Ham

1 large unsmoked gammon joint
1 bottle of prosecco or sparkling wine
2 heaped tbsp of caster sugar
1 whole onion, peeled
1 cinnamon stick
1 tsp whole cloves
2 tbsp wholegrain mustard
1 tbsp maple syrup
1 tbsp treacle
100g/3 1/2 oz dark muscovado sugar

Place the gammon in a large saucepan and pour over the prosecco. Top the pan up with water so that the gammon is covered. Add the caster sugar, onion and cinnamon to the pan and bring to the boil. Reduce the heat and simmer gently for 1 hour 15 minutes. Turn the gammon over half way through cooking to ensure that it cooks evenly. Preheat the oven to Gas Mark 5/190C/375F and drain the poaching liquid (this is a good stock base for soups). Remove the skin from the gammon and score the fat underneath with a sharp knife in a criss cross pattern and stud with cloves. Mix together the mustard, maple syrup, treacle and muscovado sugar. Place the gammon in a large roasting tin and cover with the treacle glaze. Roast for 30 - 45 minutes, basting half way through. Allow to cool and then store in the fridge wrapped in greaseproof paper until you are ready to serve.