SPICED HAM WITH CLEMENTINE GLAZE

Takes 3hrs, plus 30min resting

Put a 2kg uncooked gammon joint in a large pan with 2 sticks chopped celery,2 chopped carrots and 3 bay leaves. Cover with 500ml cider and top up with water. Bring to the boil, reduce heat and simmer for 2hrs. Remove from the pan and leave to cool. Preheat the oven to 200°C/180°C fan/gas 6. Remove the skin, leaving a thin layer of fat. Score this into a diamond pattern using a sharp knife. Mix the zest and juice of 2 clementines with 3tbsp Seville orange marmalade and brush over the gammon. Bake for 30-40min. Leave for 30min before carving, or wrap once cooled and keep in the fridge to use over Christmas.