Here’s what you’ll need
For the gammon
- 6kg gammon
- Fresh orange juice, to cover
- Water, to cover
- 8 cloves, plus extra for studding the gammon
- 2 onions, peeled and halved
For the glaze
- 4 large bay leaves
- 120g soft brown sugar
- 3 oranges, zest of three, juice of two
- 3tbsp clear honey
- 3 heaped tbsp blood orange marmalade
- 3tbsp wholegrain mustard
- For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.
- Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely.
- Push to cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan if necessary.
- Preheat the oven to 180c. Remove the gammon from the pan and place into a roasting tin.
- Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove.
- For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.
- Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.
- Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold.