Ingredients

Method

• 1 onion, halved
• 1 carrot
• 1 celery stalk
• 4 bay leaves
• ± 4 kg bone-in gammon
• Cloves, to garnish
For the glaze, mix:
• 1 cup orange marmalade
• 4 T crystallised ginger, roughly chopped (plus some of the preserving liquid)
• 1 cup maple syrup

Method

Ingredients

Bring a large pot of water to a simmer and add the onion, carrot, celery and bay leaves. Add the gammon and cook for 2 hours. Remove and set aside.

Remove the top layer of skin from the gammon, working slowly to ensure you don’t cut into the fat underneath. Score the fat in a crosshatch pattern, studding each corner with a clove.

Preheat the oven to 180°C. Place the gammon on a roasting tray and roast for 15 minutes, then drizzle over half the glaze, ensuring all the gammon is covered.

Return the gammon to the oven for a further 15–20 minutes, or until sticky. Baste the gammon with the remaining glaze and roast for a further 15 minutes.

Remove from the oven and rest for 20 minutes. Slice and serve with the piccalilli.

Discover more gammon recipes here.