Take a deboned, smoked gammon and put in a pot. Cover the gammon with beer – about 1.2 litres. Also add to the pot: a carrot, an onion, a few celery stalks, a few bay leaves, and a few cloves. Bring it to the boil and then allow to simmer for 55 minutes per kg.
Remove from the stock and allow to cool.
Preheat the oven to 200 degrees. Remove the outer hard skin layer and trim the fat (I take quite a lot off) and then score the fat in diagonal cuts accross the gammon. Spread about a table spoon or 2 of Dijon mustard (depending how large your gammon) over the fat. Coat the gammon liberally with apricot jam.
Place in a hot oven (200 degrees c) and allow the fat to get rendered down. Turn on the grill and watch while the glaze goes golden brown. It burns very quickly when the grill is on.
Remove form the oven and either serve straight away if you are wanting it warm or allow to cool and then serve.