Heat the oven to 190°C (375°F) gas 5. Put the gammon on a large piece of foil, skin side down. Rub the cut surface of the meat with oil, then with thyme and salt and pepper.

Put the whole shallots and crushed garlic around the gammon. Pour 50 ml (2 fl oz) whisky carefully around the joint, then bring together the edges of the foil and seal. Put the joint on a rack in a roasting tin and pour a cupful of water into the tin. Cook for the calculated time.

Remove the tin from the oven and transfer the gammon to a warmed carving platter, skin side up. Reserve the juices in the foil. Carefully peel off the skin, then slice the gammon. Arrange the slices neatly on a serving platter and place the shallots on top of the slices. Keep warm.

Pour the reserved juices from the foil into the roasting tin, stir in the remaining whisky and heat through over a gentle heat. Pour a little of the sauce over the gammon slices and serve the rest in a sauce-boat.