To make the Gammon:
Place the joint in a large pan over the hob and pour the dry ginger ale over it, topping up with water so the ham is just about covered with liquid.
Add a handful of aromatic spices like allspice, star anise, cloves, fresh ginger and cinnamon sticks (whole).
Bring to the boil, then lower the heat to keep the joint bubbling gently for 3 1/2 hours.
Towards the end of cooking, preheat the oven to 220°C and start on the glaze.
In a saucepan, add the chunky ginger preserve or orange marmalade and spoon in the hot English mustard. Add the soft, dark brown sugar, 5 spice and cinnamon, sprinkle in the ground cloves and stir to mix until slightly sticky.
After the ham has had its 31/2 hours (and check that it’s ready by inserting a meat thermometer – it should read 71°), gently lift it out of the pan – no mean feat – and place in a foil-lined roasting tin. Carefully cut away the skin, leaving a thin layer of fat. Score the surface, and slap on the glaze and place in the hot oven for 20 minutes. Grill if necessary to crispen the skin.
Transfer to a carving board or metal roasting pan and shred with two forks
Save some of the glaze to gently cook the pineapple in. Remove from the heat when slightly softened. Allow to cool.
Making the mixture:
2 cups each of red, white and green cabbage
6 -8 spring onions, julienned finely
Glazed pineapple (above)
1T Toasted sesame seeds
2 carrots, grated
Making the rice paper rolls:
MAKE AHEAD TIP:
About 6 hours before serving, cook the ham for 3 hours only, take the pan off the heat, remove the rind and return the ham to the hot liquid. Set aside in a cool place for about 3 hours. One hour before serving, preheat the oven to 220°C. Put the ham in a shallow, foil-lined roasting tin, cover with a tent of foil and place in the oven for 20 minutes. Then glaze and return to the oven for 20–30 minutes or until golden and burnished.