Christmas Glazed Gammon

Preparation: 15min, plus overnight soaking Cooking: 2hrs 30min Serves: 6-8, with leftovers

INGREDIENTS ◆ 2kg smoked or

unsmoked gammon joint ◆ Pared zest and juice of

1 small orange ◆ 2 bay leaves ◆ About 10 black

peppercorns ◆ About 36 cloves ◆ 3tbsp shredless orange

marmalade ◆ 60g demerara sugar ◆ 2 small oranges, sliced

into wedges ◆ 3 star anise (optional) ◆ Bay leaves, to garnish 1 Put the gammon joint into a very large saucepan, cover with cold water and soak overnight to remove excess saltiness. Next day, discard the water. 2 Cover the gammon joint with fresh cold water. Add the pared orange zest with the bay leaves and black peppercorns. Bring to the boil, then reduce the heat. Cover tightly with a lid and cook over a low heat for 2 hours. 3 Drain off the cooking water from the gammon. (Cool quickly and refrigerate, as it will be used for stock). Lift the joint onto a large board and cool for 20-30min, then use a sharp knife to peel away the skin, leaving a layer of fat. 4 Score the ham fat into a diamond pattern. Stud each diamond with a clove, pushing each one in firmly. Transfer to a large roasting tin. 5 Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Make the glaze by heating the marmalade, sugar and orange juice in a small saucepan. Brush liberally over the gammon and roast for 10min. 6 Remove the joint from the oven and brush it again with the glaze. Return to the oven for another 10min, then repeat the process once more to give the gammon joint a rich, deep colour and delicious flavour. 7 Serve the gammon, garnished with orange wedges, star anise (if using) and bay leaves.