Ingredients
1.5kg unsmoked gammon joint
1 chopped carrot
2 chopped sticks celery
1 chopped onion
1 chopped clementine
2 fresh bay leaves
6 black peppercorns
3 sprigs thyme
1 cinnamon stick
4 tbsp red currant jelly
30ml port
3 tbsp light muscavado sugar
1 cinnamon stick
1 clementine, finely grated zest and juice
2 clementine, thinly sliced
1 tbsp cloves
Method
Put a 1.5kg (3lb) unsmoked gammon joint in a pan and cover with water. Add 1 chopped carrot, 2 chopped sticks celery, 1 chopped onion, 1 chopped clementine, 2 fresh bay leaves, 6 black peppercorns, 3 sprigs thyme and 1 cinnamon stick. Bring to the boil, then simmer for 1 hr. Drain, discard veg; leave to cool.
Put 4 tbsp redcurrant jelly, 2 tbsp port, 3 tbsp light Muscovado sugar, 1 cinnamon stick and finely grated zest and juice of 1 clementine in a pan and bubble until syrupy. Leave to cool.
Preheat the oven to gas 6, 200°C, fan 180°C. Remove skin from gammon leaving a 1cm (½cm) thick layer of fat over the top. Score fat into diamonds.
Put the joint on a rack in a foil-lined tin. Pour a little cooking liquor into the tin. Place in the oven for 10-15 minutes until the fat is golden. Remove from oven. Brush syrup over meat. Thinly slice 2 clementine’s and overlap slices over glaze. Secure each with a clove. Bake for 20-30 mins, basting twice with juices, until sticky and golden. Leave to cool for 5-10 mins.