1 white onion
2 cloves of garlic
1 large orange
2 bay leaves
2 kg gammon joint (unsmoked)
2 tbsp of English mustard
3 tbsp of honey
knob of butter
4 portions of roasted new potatoes
1. Peel and roughly slice the onion, garlic, carrot and add to a large pan. Add the quartered orange, bay leaves, cloves and ham. Fill with cold water so that all the ingredients are covered. Bring to the boil and then simmer for 2 hours before leaving to cool. Top up with more water if it reduces too much, the ham should always be covered.
2. Preheat the oven to 200°C. Remove the ham from the liquid and place the ham on a chopping board. Cut away any string and fat from the ham then slice off a chunk of ham that’s enough to serve 4 people.
3. Lay the chunk on a baking tray, then surround with the orange and onions pieces from the stock. Store the rest of the ham in the fridge for other recipes once it has cooled down. Mix together the mustard and honey and rub over the ham on the baking tray.
4. Bake for 30 minutes, taking it out of the oven to re-glaze every 10 minutes. Wash and slice the leeks, then fry off in a small knob of butter with plenty of salt and pepper for 5 minutes until softened and sweet.
5. Slice the ham, squeeze the cooked oranges into the roasting tray to mix with any ham juices and use to drizzle over the meat. Serve with roasted potatoes and the leeks.
serves 4 (plus 1 kg of ham left over)