Enjoy our tasty ham recipe this jubilee
Put the gammon joint in a large pan, cover with water and add the peeled and halved onion, peppercorns, star anise, bay leaf and orange zest. Bring to the boil, then partially cover and simmer for 1 hour 45 minutes – or 30 minutes per 500g (1lb).
Meanwhile, put all the glaze ingredients in a bowl and whizz with a hand blender until you have a smooth texture. Once the gammon is cooked, leave to cool in the stock, then remove. Preheat the oven to gas 7, 220°C, fan 200°C. Using a sharp knife, strip the rind off the gammon joint and score the fat in a diamond pattern.
Put the joint in a roasting tin and spread the glaze over the fat. Roast for 20-25 minutes, until sticky and golden. Leave to cool before carving into thick slices.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.