- Gammon Joint x 5kg
- Water (to cover)
- Cloves x 10
- Onions x 2
- Bay Leaves x 4
- Salt & Pepper
- Cloves (for studding the gammon)
- Dark & Stormy Marmalade x 1 jar
- Blood Oranges x 2
- Lime x 1 (juiced)
Place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain. Add the cloves, onions (peeled and halved) and bay leaves to the pan, cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary.
Preheat the oven to 180C. Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a single clove.
Heat the Dark & Stormy Marmalade in a pan over a medium heat. Spoon evenly over the gammon. Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over. Set aside to rest, then carve into thick slices to serve. Serve with grilled Blood Oranges (halved). Alternatively, once cooked the gammon can then be eaten cold.
Recipe & Styling: @RobtheSnack