Serves 8-10

Bitter orange and ginger gammon recipe

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Takes 30 minutes to make and 2 hours 35-40 minutes to cook

2kg unsmoked gammon joint
1 tbsp Chinese five-spice powder
Finely grated zest of 1 orange
3 pieces stem ginger
4 tbsp Bonne Maman Bitter Orange Marmalade
2 tbsp wholegrain mustard
4 clementines or satsumas

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1. Preheat the oven to 180°C/fan160°C/gas 4. Place the gammon in a roasting tin, cover loosely with foil and roast for 2 hours.
2. Place the five-spice, orange zest, ginger and marmalade in a food processor and whizz until combined. Stir in the mustard.
3. Remove the gammon from the oven and using a sharp knife, remove the string and cut off the fat, leaving a thin layer covering the meat. Smear the gammon with two-thirds of the marmalade mixture and pour 150ml boiling water into the roasting tin. Thinly slice the clementines or satsumas, leaving the skin on, and arrange over the gammon, securing with cocktail sticks. Brush with the remaining glaze and return to the oven for 35-40 minutes until browned and sticky. Discard the cocktail sticks. Serve warm or cold, cut into slices.

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