Cranberry and Port Glazed Ham

Serves: 10 Prep: 25 min Cook: 5hr

3.5kg unsmoked gammon

1 carrot, roughly chopped

1 celery stick, roughly chopped 1 onion, peeled and quartered 2 bay leaves 150ml port For the glaze: 100ml port 150g cranberries 2tbsp light muscovado sugar 1 tie extra string round the gammon, so that it keeps its shape while cooking. place in a large pan, add the carrot, celery, onion, bay leaves and port, then top up with cold water until covered. bring to the boil (about 15 min), then cover and simmer as gently as possible for 55 min per 1kg. cook for about 3½ hours. 2 to make the glaze, gently heat the port, cranberries and sugar until it becomes a thick sauce, then set aside. 3 remove the ham pan from the heat and lift the ham out of the pan and into a roasting tin or on to a heavy baking tray (keep the cooking water and vegetables for soup, if you like). cool for 10 min or until cool enough to handle.

4 set the oven to 200°c/ Gas 6. use a sharp knife to cut away the string and the skin, leaving a thin layer of fat. score a diamond pattern in the fat, then spread a third of the cranberry sauce over the top as a glaze.

5 put the gammon in the oven and cook for 20-30 min, to get a little extra colour. serve warm or chill for up to two days.