Ingredients


1 whole unsmoked leg of gammon (about 4½ kg-5kg), on the bone

150ml orange juice

2 cinnamon sticks

2 star anise, plus 8-12 to serve (optional)

10 whole peppercorns

6 cloves

4 bay leaves

pared zest 1 orange

pared orange zest, to decorate (optional)

For the glaze

250ml maple syrup

50ml orange juice

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp ground cloves

2 tbsp wholegrain mustard


Serves - 6-8




Method


If your ham needs to be soaked to draw out some of the salt (ask your butcher), place in a clean bucket or a preserving pan and cover with cold water. Chill overnight, or for up to 3 days.

Heat oven to 160C/140C fan/gas 3. If the ham has been soaking, drain it well and place in a large, deep-sided roasting tin.

Pour in the orange juice and top up with 400ml water. Add the spices, bay leaves and orange zest. Cover the ham tightly with a few large sheets of foil, scrunching it around the edges of the tin so no steam can escape, then bake for 5 hrs.

Meanwhile, mix together the ingredients for the glaze in a saucepan, then bubble until reduced to a sticky glaze.

Remove the ham from the oven and increase the temperature to 200C/180C fan/ gas 6. Carefully transfer the ham to a board – the easiest way to do this is to leave it to cool for 10 mins, then pop on clean washing- up gloves to lift it.

Pour away the cooking liquid and discard the aromatics. Use a small, sharp knife to cut and peel away the rind, leaving a thin layer of fat attached to the meat.

Line your roasting tin with a few sheets of foil and place the ham in the middle, fat-side up. Use a sharp knife to lightly score the fat in a criss-cross pattern. Return the ham to the oven and bake for 30 mins until the fat starts to crisp and caramelise.

If the glaze has become a little thick, splash in a drop of water to loosen it, then brush all over the ham. Return to the oven, basting the ham every now and then, until dark and sticky all over.

Decorated your ham with arranged bay leaves and orange peel around the board. Will keep for up to 1 week in the fridge, or slice and store in the freezer for up to 2 months.


Recipe adapted from: Good Food



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