- 5kg smoked gammon joint, bone in
- 1 litre dry cider
- 2 carrots, chopped
- 1 onion, halved
- 2 fresh bay leaves
- 2 sticks celery, chopped
- 6 black peppercorns
- 2 tbsp (about 50) whole cloves
- 2 tbsp English mustard powder
- 4 tbsp soft light brown sugar or demerara sugar
- 3 tbsp thin-cut marmalade
- Place the gammon in a very big pan and pour over enough water to cover it. Bring to a boil. Cover with a lid and simmer for 1 hour to remove any excess saltiness from the meat.
- Drain, pour over the cider and enough cold water to cover the joint, and add the carrots, onion, bay leaves, celery and peppercorns. Bring to the boil, then turn down the heat and simmer for 20 minutes per kg. Drain, saving the stock for another day, and discard the veg. Leave to cool.
- Preheat the oven to 180°C/fan160°/gas 4. Once the gammon has cooled, peel off the skin. Use a sharp knife to slice under the skin and lift it off, slicing the fat underneath to free it. Make sure you leave a 1cm-thick layer of fat over the gammon. Score the fat to make diamond shapes and press a clove into the middle of each diamond.
- Mix the mustard powder and sugar together with 1-2 tbsp hot water to make a thick paste, cool a little and then spread over the top of the joint.
- Place the gammon on a rack in a roasting tin, half fill the tin with water (this stops the meat drying out) and bake for 35 minutes in the oven. Turn the oven up to 200°C/ fan180°C/gas 6.
- Spread the top of the joint with the marmalade and bake for 20 minutes more, until it is a rich, golden colour on top. Remove from the oven and rest for 10 minutes before serving.
- Zinfandel would be nice with glazed ham. But if you’re looking for something different, go for a soft, juicy and sweetly ripe red. Put a good-quality Beaujolais, such as Fleurie or Morgon, on the table, or go for a New Zealand Pinot Noir instead.