MARMALADE & MISO BAKED HAM

INGREDIENTS

2.5g smoked gammon joint

2 celery stalks, halved

2 bay leaves

2 oranges, cut into wedges

For the glaze:

50g marmalade

2 tbsp white miso

1 tsp white wine vinegar

METHOD

1. Place the gammon joint in a large pan, add the celery and bay and enough water to cover the ham. Bring to the boil and simmer for 2 hours, topping up with boiling water as necessary. Ensure the centre of the joint reads 74°C with a meat thermometer.

2. Drain the ham and allow to cool a little before removing the skin and fat leaving just 2-3mm of fat behind. Score and place in a roasting tin. Preheat the oven to 200°C/180°C fan/Gas 6.

3. Combine the glaze ingredients in a small dish and spoon all over the ham, working into the scored fat. Place the oranges around the ham and roast for 20 minutes, basting occasionally until sticky and lightly charred. Allow to rest for 30 minutes before carving.