Method
Blend all of the ham ingredients (apart from the vital wheat gluten) until you reach a smooth consistency.
Add the vital wheat gluten and knead for 10/15 minutes until you have a smooth well combined dough.
Mould into a joint shape and wrap in tin foil. Steam for 1 hour. A wooden or metal steamer work perfectly.
Whilst steaming, combine the marinade ingredients, heat gently to infuse.
After the steaming has finished, score the top of the ham, stud with cloves and pour the marinade on top. Bake uncovered in the oven for 25/30 minutes at 190°C Leave to cool then refrigerate over night to firm up.
