Baked Ham with Mustard and Marmalade Glaze

Shopping list

• 1.5 kg gammon joint — boneless, unsmoked

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• 4 tbsp orange marmalade

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• 2 tbsp wholegrain mustard

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• 2 tbsp soft light brown sugar

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• 10 piece cloves — whole

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• 2 piece bay leaves

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• 1 tsp black peppercorns

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan).

2. 2

   Place the gammon in a large roasting tin. Add the bay leaves and peppercorns, then pour in enough cold water to come halfway up the joint.

3. 3

   Cover the tin tightly with foil and bake for 1 hour 30 minutes.

4. 4

   Meanwhile, mix together the marmalade, mustard and brown sugar in a small bowl.

5. 5

   Remove the gammon from the oven and carefully drain away the cooking liquid. Peel away the skin, leaving a thin layer of fat.

6. 6

   Score the fat in a diamond pattern and stud each intersection with a clove.

7. 7

   Brush the glaze generously over the ham, then return to the oven uncovered for 25– 30 minutes until golden and sticky.

8. 8

   Rest for 10 minutes before carving into thick slices.