Cooking time:100 min
Place gammon joint in a large saucepan and cover with water.
Bring to the boil and simmer for the calculated cooking time – 20 mins per 450g/1/2kg (1lb) plus 20 mins.
Remove joint from the pan, drain, strip off the rind and score the fat into diamonds. Line baking tray with foil.
Preheat oven to , 180°C/Gas Mark 4-5.Mix together glaze ingredients.
Place in foil lined roasting tin and spoon glaze over joint. Bake for about 10 minutes until glaze is sticky and golden.
To make Dressing: Whizz together Pesto ingredients in a food processor or hand blender for 1-2 minutes until creamy in texture. Serve gammon cut into chunky wedge slices with a large pile of salad leaves, boiled new potatoes and a fresh pesto dressing.