This impressive ham recipe is perfect for a Sunday roast, dinner party dish or as an alternative to turkey on Christmas day.
Soak the gammon joint overnight.
Drain and discard the water and pat the gammon dry. Place the gammon in a large pan and then pour over the cider and enough water to cover the joint.
Add all the other ingredients to the pan. Bring to the boil then reduce the heat and gently simmer for 3 - 3 ½ hours. Skim off any scum during the cooking.
When cooked, remove the ham from the pan and place in a roasting tin. Let it cool slightly and then peel away the skin.
Preheat the oven 190C/375 F / Gas 5.
Score diamond shapes on the fat and stud each diamond with a clove.
Heat the marmalade and lemon juice in a pan for a few minutes until it thickens to a sticky glaze. Brush the marmalade glaze over the surface of the ham.
Bake in the oven for 30 minutes until the glaze has set.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.