Christmas gammon with a sticky orange glaze

This dish is served with potato, sage and cheddar galette, and will be a wonderful accompaniment to your Christmas feast! Recipe and photo: Potato Nation. Serves four For the gammon

3kg gammon, deboned

350ml ginger ale

330ml beer

4 bay leaves

1 large onion, peeled and quartered

2 carrots, chopped

1 celery stick

Salt and pepper, to taste Whole cloves

For the glaze

Juice and zest of 1 orange

45ml brown sugar

60ml honey

Juice of 1 lemon

For the galette

30ml sunflower oil

2 onions, thinly sliced

2kg potatoes, peeled and thinly sliced

60g butter, melted

200g Cheddar cheese, grated

60ml fresh sage leaves, chopped

• Place the gammon ingredients, except the cloves, into a pot, cover the meat with water, and bring to the boil. Turn the heat down and simmer, covered, until the meat is cooked (about 1 hour and 10 minutes). Leave in the liquid to cool completely. Preheat the oven to 180°C.

• Heat all of the glaze ingredients until the sugar has dissolved.

• Put the gammon on a baking dish, then remove and discard the rind. Score the top of the meat in a diamond pattern, stud with cloves and pour over the glaze.

• Bake until the meat has a sticky crust. Leave to cool completely before slicing.

• Line a 22cm springform cake tin.

• Heat the oil in a frying pan and sauté the onions until soft, but not brown.

• Place a layer of potato around the sides of the tin with the edges overlapping. Arrange two layers of potato over the base, brushing the second one with butter. Top with a little onion, cheese and sage, and season. Repeat the layers twice more, finishing with a layer of potato. Brush with butter, then loosely cover with foil. Place the galette on a baking tray and bake until tender when pierced with a skewer. Remove the foil and continue to bake until brown for one hour. Rest before serving with the gammon and vegetables. FW