Slow cooked for tenderness and glazed with honey and orange, this ham makes a wonderful centrepiece for Christmas Day and for your Boxing Day buffets. Serve warm or carve when cold to enjoy with your favourite pickles or in a sandwich.

Ready in: 3.5 hours

Serves: 10 – 12

Ingredients

3kg unsmoked gammon joint
2 onions, peeled and quartered
2 carrots, roughly chopped
2 bay leaves
1 tsp black peppercorns
1 tbsp black treacle (optional)

For the glaze
150g soft light brown sugar
3 tbsp English mustard
4 tbsp clear honey
150ml orange juice
Zest of 1 orange
1 tbsp whole cloves (for studding)

Method

1. Place the gammon joint in a large stock pot and cover with cold water. Add the onion, carrots, bay leaves, peppercorns, and black treacle (if using). Bring to the boil then reduce to a gentle simmer. Cook for around 2 – 2.5 hours, topping up with water is required. As a guide, allow for 20 minutes per 500g.

2. Preheat the oven to 200C.

3. In a small saucepan, combine the brown sugar, mustard, honey, orange juice and orange zest. Simmer gently on a medium heat until glossy and syrup like.

4. Once the ham is cooked, remove from the pot and leave to cool slightly. Carefully remove the skin, leaving a thin layer of fat. Use a sharp knife to score the fat in a diamond pattern and stud each diamond with a clove.

5. Place the prepared ham in a roasting tin. Brush generously with the glaze and roast for 30 – 40 minutes, basting every 10 minutes, until golden and sticky.

6. Allow the ham to rest for 20 minutes before carving.

 

Tip: switch the orange juice for a spiced cider or cranberry juice for a festive touch!