Barbacoa gammon with black bean & mango salsa

Place the gammon in a large saucepan. Add the bay leaves, peppercorns, garlic, onion, carrot and celery. Pour in enough water to fully cover the gammon and bring to the boil over a high heat. Reduce to a slow simmer and cover. Cook for 1 hour, topping up with boiling water from the kettle if needed.

After 1 hour, turn off the heat and leave the gammon to continue cooking in the lidded pan for 15 minutes. Meanwhile, preheat the oven to 180ºC, gas mark 4. Combine all the ingredients for the glaze and set aside.

Lift the gammon out of the stock and onto a roasting tin, then pat dry with kitchen paper and brush with most of the glaze (adding 1-2 tbsp water to the glaze, if needed, to make it spreadable). Roast for 20 minutes, then brush with the remaining glaze and roast for a further 15-20 minutes, until golden and the joint is thoroughly cooked in the middle.

While the gammon is in the oven, make the salsa by combining all the ingredients. Season with salt to taste. When the gammon is ready, carve and serve with the salsa.