This stunning gammon joint glazed with fruity marmalade and sticky honey is great for serving on a hot Summer’s Christmas day.
For the gammon 6kg gammon joint Fresh orange juice, to cover Water to cover 8 cloves, plus extra for studding the gammon 2 onions, peeled and halved 4 large bay leaves
For the glaze 120g brown sugar 3 oranges 3 tbsp clear honey 3 heaped tsp orange marmalade 3 tbsp wholegrain mustard
To serve Apple compote Pickled red cabbage
Method1 Place the gammon in a pot covered with cold water. Bring the water to the boil, then drain in a colander. 2 Place the gammon back into the pot, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely. 3 Stud each onion half with 2 cloves and add them to the pan together with the bay leaves. 4 Bring to the boil, and then reduce the heat to a gentle simmer with the lid on for about 3 hours. 5 Preheat the oven to 180C. 6 Remove the gammon from the pot and place into a roasting tray. Remove the skin whilst leaving behind a thin layer of fat. Score a diamond pattern and stud the centre of each diamond with a clove. 7 For the glaze, combine all the ingredients together and then brush it over the entire gammon. 8 Roast the gammon for 45 minutes, basting frequently with the extra glaze and pan juices. 9 Set aside to rest covered with tin foil.