Instead of soaking the ham
overnight to get rid of excess salt,
follow my short-cut method.Weigh
the joint and calculate the poaching
time, allowing 25 minutes for every
450g/1lb, and put the joint in a very
large pan. Cover with cold water
and bring to the boil, then drain off
all the water.
Pour 600ml/1 pint of the cider into
the pan and then pour in enough
cold water to cover the joint. Add the
onions, carrots, bay leaves, parsley
stalks, cloves and peppercorns.
Bring slowly to the boil, turn down
the heat, then cover and simmer
very gently for the calculated time.
Allow the joint to cool in the stock
(overnight is ideal).
Preheat the oven to 180C/gas 4/
fan 160C. Lift the joint out of the
stock, then strain the stock and
measure 500ml/18fl oz. Strip the
rind off the joint and score the fat in
a diamond pattern. Put the joint in a
heavy roasting tin (if it’s wibblywobbly,
prop it up with a wad of
scrunched-up foil), pour over the
remaining cider and braise in the
oven for 45 minutes to 1 hour,
basting frequently until beginning to
brown. If the pan becomes dry,
splash in some cider or water to
cover the bottom of the tin.
Meanwhile, start the sauce. Put
the milk, parsley stalks and bay
leaves into a saucepan, bring to the
boil and leave to infuse for as long
as you have.
Remove the joint from the oven
and raise the temperature to
200C/gas 6/fan 180C. Put the
orange halves around the joint.
Melt the marmalade, brush it
generously all over the gammon
and oranges, then return to the
oven for 10 minutes to glaze. Lift
the gammon and oranges on to a
serving dish, cover and keep warm
while you finish the sauce.
Sprinkle the flour into the roasting
tin and scrape and stir around to
mix with the juices. Place on the
hob and cook for a couple of
minutes, stirring, to cook out the
flour.Gradually pour in the
measured stock and whisk well.
Now add the strained infused milk
and bring to the boil, then turn
down the heat and simmer for
10 minutes. Strain into a clean
saucepan, stir in the chopped
parsley leaves and cream, then
heat through gently and check the
seasoning. Pour into a warm jug
and serve with the joint.