Ingredients

• 3–3.5kg / 7–8lb half leg of gammon
• 75cl bottle dry white wine or dry cider
• 12 peppercorns
• 2 onions, quartered
• handful celery leaves
• 2 bay leaves
• 2 tbsp Dijon mustard
• 2 small oranges, thinly sliced
• 2 tbsp whole cloves
• 3–4 tbsp clear honey

Method

1. Place the gammon in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight, then drain.
2. Place the gammon in a pan and fill it with water; bring to the boil and drain. Return the gammon to the pan and pour in half of the wine or cider and enough water to cover the meat. Add the peppercorns, onions, celery and bay leaves. Bring to the boil and skim off any scum; cover and simmer for 2–2.5 hours.
3. Remove the pan from the heat and set aside until cool. Preheat oven to 180C/350F/Gas 4. Drain the gammon and, using a tea towel to protect your hands, peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern.
4. Spread the mustard over the scored surface of the gammon. Cover with the orange slices, overlapping at the edges, and secure with the cloves. Place the gammon in a roasting tin and brush the honey over the oranges. Pour the remaining wine or cider into the tin; bake for 30 minutes, basting once.
5. Remove the cooked ham from the oven and leave to rest for 15 minutes. Carve slices from one side of the ham, cutting diagonally to achieve an even thickness. When you reach the bone, insert the knife at a flatter angle and slice across the top of the bone. Turn over the leg to carve slices from the other sides.

Notes