Recipe Method

1. Remove gammon from its packaging and netting.
2. Place it in a large pot and pour over water or ginger beer until submerged. Top up with water if the ginger beer is not enough.
3. Add whole spices, garlic and onion and bring to a boil.
4. Reduce to a simmer and cook for 20 minutes per every 500g.
5. Meanwhile, prepare the glaze by heating the chutney and butter together in a small saucepan until the butter has melted.
6. Simmer for 5-8 minutes then add the remaining ingredients and simmer for another 5 minutes until fragrant. Season.
7. Preheat the oven to 180°C.
8. Once the gammon is done cooking, discard the liquid.
9. Allow gammon to cool for about 10 minutes before pulling off the fat cap (this is the thick, red and gelatinous skin covering the top of the gammon).
10. Transfer the gammon to a baking tray and score the fat in a crisscross pattern.
11. Arrange nectarines around the gammon and brush or drizzle both with the glaze. Bake for 10 minutes, then apply the remaining glaze and return to the oven for another 5 minutes. Baste at least 3-4 times until golden brown and sticky.
12. Let the gammon rest for at least 10 minutes before carving.