Place the gammon joint in a large pot and cover with water.
Bring to the boil then skin off any scum that rise to the top of the water.
Add vegetables and aromats.
Simmer slowly for 1 ½ - 2hrs.
I use a probe thermometer to get the best results and take off the heat when the ham reaches 68°C.
Remove from water and cool slightly.
While ham is cooling place the Chutney in a small sauce pan and warm through, this helps to spread it evenly.
Score the fat of the ham.
Baste the ham with the glaze and place in a preheated (180°C) oven for 30 minutes.
Baste at 5 minute intervals to build up a nice sticky glaze.