- 2½ kg gammon joint, rolled and tied
- 500ml cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 500ml orange juice
- 10 black peppercorns
- 1 onion, halved
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 bay leaves
- 2 celery sticks, halved
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 carrots, halved
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ small bunch of parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the glaze
- 150g marmalade
- 100g light brown soft sugar
- 2 limes, juiced
The same shape, but smaller than…
- 2cm piece of ginger, peeled and grated to a purée
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 star anise, plus extra to use on the joint
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
Put the gammon in a large pan and cover with cold water. Bring to the boil, then immediately remove from the heat. Pour away the water and any scum.
Add the cider and orange to the pan, followed by enough water to cover the ham, then add the peppercorns, onion, bay, celery, carrots and parsley. Bring slowly to the boil, then lower to a gentle simmer, cover and cook gently for 1½ hrs, or until the meat is tender. Cool to room temperature, then leave the meat in the liquid in the fridge for up to two days until you are ready to bake it.
Heat the oven to 220C/200C fan/gas 7. Lift the ham onto a board and, using a small sharp knife, remove the skin and string, leaving as much fat as possible on the joint. Score the fat in a criss-cross pattern, without cutting through the meat. Put the ham in a roasting tin lined with a double layer of foil.
Heat the marmalade, sugar, lime juice, ginger and 2 star anise in a saucepan until the sugar and marmalade have melted. Leave to cool a little so the glaze thickens.
Spread the glaze over the ham, then push star anise into some of the diamonds and bake for 40 mins until glossy and caramelised in patches. Baste the ham, spooning the glaze over it, a couple of times during the cooking time. Leave to cool slightly before slicing and serving.
Green eggs & hamThinly slice any leftover marmalade-glazed ham and spread it out in a baking dish. Drizzle over some double cream and crack in a few eggs. Dot with some pesto and bake for 15-20 mins until the whites are set but the yolks remain runny.