- Teaspoon of mustard seeds
- Teaspoon of black pepper
- Bottle of mead (or 2)
Place the gammon in a pan with the mustard and pepper.
Cover with mead and bring to the boil and simmer for an hour and a half. Top up the liquid with More mead or water, if necessary, to keep the gammon fully covered.
Pour away the liquid (or use it as a base for making gravy) and let the gammon rest for 10 minutes before serving.