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120kg British beech smoked gammon joint
1 onion, halved
1 carrot, chopped
1 tsp black peppercorns
1 handful cloves
1 unwaxed lemon, zest and juice
4 tbsp maple syrup
25g light brown soft sugar
4 tsp Dijon mustard
4 tsp smoked paprika
½ tsp ground cinnamon
Rosemary, to decorate (optional)
Bay leaves, to decorate (optional)
Oranges, to decorate (optional)
Pomegranate seeds, to decorate (optional)
Put the gammon in a large saucepan, deep enough to keep it submerged. Add the onion, carrot and peppercorns; cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 1 hour 45 minutes, topping it up often to ensure the gammon stays submerged. Skim off any scum that rises to the surface.
Carefully remove the joint from the water and set aside to drain and cool for 20 minutes. Discard the vegetables (but keep the delicious cooking water to use for stock). Preheat the oven to 190˚C, gas mark 5. Using a small, sharp knife, carefully remove and discard the skin from the ham, leaving as much fat as possible intact (peel the skin back as you go to make it easier). Score the fat, making a criss-cross pattern with a knife, then stud the centre of each cross with a clove. Transfer to a large roasting tin.
In a bowl, combine the lemon zest and juice with the maple syrup, sugar, mustard, paprika and cinnamon. Brush half the mixture over the ham; roast for 30 minutes. Remove from the oven and pour over the remaining mixture. Roast for another 25-30 minutes, basting the ham with the pan juices every 10 minutes, until the glaze is rich and sticky and the ham is thoroughly cooked. Remove from the oven and cool for 30 minutes before slicing. Alternatively, make the ham in advance, leave to cool completely, and serve cold. To decorate, surround the ham with fresh herbs such as rosemary and bay leaves, charred orange halves and pomegranate seeds, if liked.
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