Glazed Baked Ham
A beautifully presented joint of ham not only makes a delicious addition to a traditional Christmas roast but is also a delicious meal on its own.
2.5 kg (5 lb) smoked or unsmoked middle gammon
1 onion whole cloves
1 celery stick
1 bouquet garni
2.5 cm (1 in) piece of fresh root ginger
45 g (1½ z) light muscovado sugar
25 ml (1fl oz) orange juice
1 tablespoon honey
Bay leaves, to garnish
1 Soak gammon for 12 hours or overnight in a bowl of cold water, then drain.
2 Place gammon in a saucepan. Skin and stud onion with 10 cloves. Add to pan with the carrot, celery and bouquet garni. Cover with cold water and bring to the boil. Reduce heat, cover with a lid and simmer for 1¼ hours. Leave to cool slightly in pan, then drain.
3 Meanwhile, peel and grate the ginger. Mix in a bowl with the sugar, orange juice and honey.
4 Preheat oven to 200°C (400°F/ Gas 6). Loosen one corner of the gammon skin with a knife. Pull skin away from fat and discard.
5 Using the tip of a sharp knife score wavy lines diagonally across the fat, 2.5 cm (1 in) apart.
6 Thinly slice kumquats. Press a clove through centre of a kumquat slice and press into gammon fat. Continue adding more cloves and kumquat slices to garnish fat, spacing them about 4 cm (1½ in) apart.
7 Line an ovenproof dish or roasting tin with foil. Place gammon in dish and brush all over with some of the glaze. Bake for 30-40 minutes, basting frequently with more glaze, until golden.
8 Transfer to a serving dish. Serve hot or cold, garnished with bay leaves.