This gammon looks absolutely spectacular when placed into the centre of your Sunday dinner table. You can use clementines or large blood oranges if they are in season, but plain old oranges work the best. This recipe does take a bit of time, but you'll be pleasantly surprised by the results.
- 3.5kg gammon joint on the bone
- 4 oranges
- 50ml golden syrup
- 150g light brown sugar
- Handful of cloves
- 1 litre water
Juice two of the oranges. Place the juice, syrup and light brown sugar into a saucepan. Bring to the boil and then reduce until thickened.
Score the fat with a knife to make large diamond shapes. Thinly slice the remaining two oranges and lay over the ham, pinning them into the ham using the cloves.
Brush the orange syrup over the gammon joint. Lay it on a trivet in a roasting tin and pour one litre of water into the bottom of the tin.
Cover with foil and cook in a 190C oven for 2 and a half hours, then take the foil off and cook for another half an hour.