Name: Whisky marmalade ham
Total time: 5 h 20 min
Yield: Serves 10
Ingredients: 5kg uncooked gammon joint, bone-in; 1 onion, chopped; 1 carrot, diced; 2 bay leaves; 1 orange, zest pared, juiced; 2 tsp black peppercorns; a handful cloves; 250g marmalade; 100ml whisky; 125g soft light brown sugar; ½ tsp ground ginger

5kg uncooked gammon joint
bone-in
1 onion
chopped
1 carrot
diced
2 bay leaves
1 orange
zest pared, juiced
2 tsp black peppercorns
a handful cloves
250g marmalade
100ml whisky
125g soft light brown sugar
½ tsp ground ginger

Method

step 1
Put the gammon in your largest pot into which it will fit comfortably, and top up with cold water to submerge. Add the onion, carrot, bay leaves, orange zest and juice, peppercorns and a few of the cloves. Bring to a gentle simmer, skimming off any scum that forms on the surface. Cover and simmer on a low heat for 3 hours, topping up with more water if the joint becomes exposed.
step 2
Remove the ham from the water and cool on a large plate or baking tray until cool enough to handle. Cut away the skin using a sharp knife, leaving a good layer of fat below.
step 3
Heat the oven to 200C/fan 180C/gas 6. Heat the marmalade, whisky, sugar and ginger in a small pan, stirring until smooth, then remove from the heat. Score diamond patterns into the ham fat, then press a clove into each cross section of the scoring. Transfer to a foil-lined tin and baste with the glaze, covering the fat generously. Roast for 15 minutes, then spoon over the sticky glaze that’s pooled in the tray. Roast for a further 5-10 minutes or until glossy, golden and sticky. Leave to cool slightly before carving into thin slices to serve. Any left-over ham can be kept in the fridge for up to five days.