Blood Orange Glazed Gammon Joint

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

Step-by-step method

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 180c. Remove the gammon from the pan and place into a roasting tin.
5. 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.
6. For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.
7. 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.
8. Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold.