Instructions: Soak the gammon overnight in cold water.

Drain the gammon and place in a large saucepan with the vegetables.

Add enough water to cover.

Bring to the boil on the simmering plate then cover and simmer very gently for 20 minutes.

Leave to cool in the water for about 1 hour then drain and remove the rind.

Place the gammon in a small roasting tin. Combine the mustard with the sugar and marmalade and spread over the ham fat. Pour in the cider.

Bake in the front of the roasting ovenwith the roasting tin on the bottom runners for 20 to 25 minutes until the fat is crisp and golden basting occasionally during the final 7 minutes.

Bake at the back of the baking ovenwith the roasting tin on the bottom runners for 30 minutes.

Remove the joint from the tin and allow to cool. reduce the fumes to a syrupy consistency by cooking on the floor of the roasting ovenor on the boiling plate.

Pour the juices over the ham.

Serve thinly slued with the spiced oranges (qv).

The strong flavours of marmalade and dijon mustard combine to give a delicious glaze on this classic ham. Spiced oranges make the ideal accompaniment

Serves 6

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