Double cooking the joint – first simmering it gently and then roasting it with a tangy glaze – produces a tender, flavour-packed gammon that can be served hot or cold. Leftovers can be used to make a classic burger with pineapple, a noodle salad or a pea and feta frittata.
Place the gammon in a large pan, cover with water and add the peppercorns and bay leaf. Bring to the boil, cover partially with a lid and simmer gently for 1 hour 10 minutes.
While the meat cooks, mix together the glaze ingredients in a small pan. Cook over a low heat for a few minutes to melt the marmalade then bring to the boil, turn down slightly and allow to simmer gently for 8-10 minutes. The glaze should become clear and a little thicker (it will thicken even more as it cools).
When the meat is cooked, let it cool a little in the liquid, then remove. Reserve the liquid to use for soups or stock. Using a small sharp knife cut away the skin of the gammon, leaving a layer of fat. Score the fat in a criss-cross pattern and brush over some of the glaze to cover just the fat.
Preheat the oven to gas 7, 220°C, fan 200°C. Put the glazed gammon in a roasting tin and roast for 10 minutes, then add more glaze and return to the oven for another 5-10 minutes. Leave to cool for a few minutes before carving. Serve with boiled new potatoes, green beans and any extra glaze on the side.
Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.