Sweet spiced gammon

1) Preheat oven to 180°C, Gas 4.
2) Cover gammon with foil and roast for 30 minutes per 500g plus an extra 30 minutes.
3) Melt the redcurrant jelly and melt in the mustard, golden syrup, allspice and pepper.
4) Remove the foil 30 minutes before the end of cooking time and carefully remove the skin of the gammon with a small knife.
5) Score through the fat diagonally in both directions, to create a diamond pattern, which will allow the glaze to really sink in.
6) Spoon over the glaze, arrange the plums around the joint and cook for the remaining 30 minutes.
7) Delicious served hot or cold.