A home baked ham has a much better flavour than the shop bought ready cooked version, it is ideal for a buffet or boxing day tea. Some joints do not need soaking, check with the supplier first.
Ingredients
6-8 lbs 3.175 kilo gammon joint, on the bone
2 tablespoons Seville orange
marmalade
finely grated rind and juice of 2 oranges
2 tablespoons Dijon mustard
Method
1) Soak the joint overnight ( if necessary) in cold water.
2) next day, set oven to 325°F or Mark 3
3) place the joint in a large roasting bag or seal loosely in foil and put, skin side up, in a large roasting tin.
4) roast the gammon for 20 minutes per pound.
5) twenty minutes before the end of the cooking time remove from the oven and increase the heat to 425°F or Mark 7, mix the marmalade with the orange with the orange rind and juice.
6) cut open the roasting bag or open the foil and, with a sharp knife, remove the rind from the joint, leaving the fat.
7) slash the fat diagonally into " diamond shapes" and spread first with the mustard, then the marmalade, including the marmalade rind or chunks.
8) return to the oven for about 20 minutes until glazed.
Serve hot or clod, if serving hot, let the joint stand for 15 minutes before slicing.
