750 g uncooked gammon
1 pig’s trotter, split in half lengthways
1 large onion, peeled and quartered
1 stick of celery
½ tsp peppercorns
6 allspice berries
2 bay leaves
6 sprigs each of thyme and parsley
200 ml dry white wine
500 ml chicken stock
Salt and pepper
1 tsp gelatin, dissolved over hot water
1 teacup chopped fresh parsley

Put the first eight ingredients into a large saucepan, add the wine, stock and enough water to cover the gammon.

Bring to the boil, cover and simmer over the lowest possible heat for two hours.

Remove the gammon to a plate and cover it, then raise the heat to high and continue to cook the rest of the ingredients until the stock is reduced by half.

Strain it into a jug and discard the trotter and flavourings. Taste and add salt and pepper if necessary, then stir in the gelatin and let it cool for a few minutes.

Cut the gammon into chunks then, using two forks, pull the chunks into shreds. Put it into a bowl and stir in the parsley.

Line a loaf tin or bowl with clingfilm, then pack the gammon into the tin, pour in the stock, letting it slowly seep through until it just shows through the top. Cover with clingfilm and chill until set.

To serve, uncover the tin, turn the gammon out on to a serving plate, peel off the clingfilm and cut into slices.

If using gelatin instead of a trotter, measure the reduced stock and add a teaspoon of dissolved gelatin for every 120 ml of stock.