Clementine baked gammon recipe

Method

1. Put a 1.5kg (3lb) unsmoked gammon joint in a pan and cover with water. Add 1 chopped carrot, 2 chopped sticks celery, 1 chopped onion, 1 chopped clementine, 2 fresh bay leaves, 6 black peppercorns, 3 sprigs thyme and 1 cinnamon stick. Bring to the boil, then simmer for 1 hr. Drain, discard veg; leave to cool.
2. Put 4 tbsp redcurrant jelly, 2 tbsp port, 3 tbsp light Muscovado sugar, 1 cinnamon stick and finely grated zest and juice of 1 clementine in a pan and bubble until syrupy. Leave to cool.
3. Preheat the oven to gas 6, 200°C, fan 180°C. Remove skin from gammon leaving a 1cm (½cm) thick layer of fat over the top. Score fat into diamonds.
4. Put the joint on a rack in a foil-lined tin. Pour a little cooking liquor into the tin. Brush syrup over meat. Thinly slice 2 clementines and overlap slices over glaze. Secure each with a clove. Bake for 20-30 mins, basting twice with juices, until sticky and golden. Leave to cool for 5-10 mins.

• See more Christmas ham recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.