Perfect for Sunday lunch or if you’re having it for Christmas dinner, prepare it whilst the turkey’s cooking then pop it in the oven for 20 mins for crunchy crackling
- Calories per 100g (3½oz)
- serving: 200kcals
- Fat per 100g (3½oz) serving: 8g
- For the glaze:
- 1 rounded tbsp wholegrain mustard
- 2 generous tbsp clear honey
- 2tbsp cranberry jelly, or redcurrant jelly
Tie extra string round the gammon joint to help it keep its shape during cooking. Put it in a large pan and pour over orange juice and enough cold water to cover the meat. Add the onion, celery, carrot and the bay leaves.
Cover the pan, bring to the boil (it takes 15 mins), then reduce the heat and simmer gently for 2 hours, or 55 minutes per 1kg (2¼lb).
Lift the gammon out of the pan into a roasting tin (reserving the cooking liquid).
Set the oven to 220°C/Gas Mark 7 (The turkey should be out of the oven by now.) Mix the ingredients for the glaze in a small bowl. Cut the string from gammon, then with a small, sharp knife, cut or carefully pull away the rind while leaving the layer of fat intact. Score the fat into a diamond pattern and stud the centre of each diamond with a clove.
Spoon or brush half the glaze over the top. Pour about 600ml (1pt) cooking liquid into roasting tin to prevent the juices burning. Roast the gammon in the middle of the oven for 10 mins, then take out and brush with more glaze. Return gammon to the oven for another 8-10 mins, until it’s golden. Leave for 10-15 mins before carving into thick slices.
Pour the roasting-tin juices into a small pan and reduce a little, then thicken with cornflour slaked with cold water, if you like.
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As soon as you take the turkey out of the oven, turn up the temperature to cook the gammon. Roast potatoes will be fine cooking on the shelf underneath.