Bake a gammon joint with a marmalade, ginger and star anise glaze for a centrepiece main course. It’s ideal at Christmas time or for Sunday lunch
Prep:25 mins
Serves 8
2 ½kg gammon joint, rolled and tied500ml cider500ml orange juice10 black peppercorns1 onion, halved3 bay leaves2 celery sticks, halved2 carrots, halved½ small bunch of parsley
STEP 1Put 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.STEP 2Add 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.STEP 3Heat 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.STEP 4Heat 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.STEP 5Spread 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.
