Whole gammon with blackcurrant sauce

Serves 6 400g blackcurrants 1kg unsmoked gammon, tied with string in a roll 1 onion, peeled and halved 2 small carrots, peeled 1 garlic clove, peeled 1 lemon 5 peppercorns new potatoes and salad, to serve Soak the gammon in a large bowl of cold water overnight in the fridge. Rinse, then place in a clean, large pan and cover with cold water. Add the onion, carrots, garlic, ½ of the lemon, peppercorns, and 100g of blackcurrants. Bring to the boil, then simmer for 30 mins. Preheat the oven to 190°C/gas mark 5. Remove the gammon from the water and discard the water. Remove the thin layer of skin, but not the fat, by peeling it away, using a knife if necessary. Score the fat in a criss-cross pattern with a sharp knife. Squeeze over the juice of the remaining half a lemon. Place the remaining blackcurrants in a high-rimmed roasting tray. Put the gammon, fat-side up, on top of the currants. Roast for 25-30 mins until golden, then allow to rest. Serve hot, with the blackcurrants spooned over the gammon.