For the gammon:

• 6kg / 13lb 31 ⁄ 2oz gammon joint

• Fresh orange juice, to cover

• Water, to cover

• 8 cloves, plus extra for studding the gammon

• 2 onions, peeled, halved

• 4 large bay leaves

For the glaze:

• 120g/4oz soft brown sugar

• 3 Jaffa oranges, zest of three, juice of two

• 3 tbsp clear honey

• 3 heaped tbsp orange jaffalade (recipe on our website)

• 3 tbsp wholegrain mustard


Step 1 - Place the gammon into a large,deep pan,and cover the joint in water. Bring the water to a boil; remove from the heat, then drain

Step 2 - Put the gammon back into the (now empty) pan,and cover it with orange juice. Then pour in some cold water until the liquid covers the gammon completely

Step 3 - Stud the onion halves with two cloves in each,then place in the pan with bay leaves. Cover the pan with a lid and bring the contents to a boil, then turn the heat down and let it simmer. Gently cook the gammon for three hours, checking every so often to see if it needs extra hot water adding

Step 4 - Preheat the oven to 180°C/360F/Gas4

Step 5 - Carefully take the gammon from the pan,and place onto a roasting tin. Remove the skin, ensuring a thin layer of fat remains. Using a sharp knife, score the gammon with a criss-cross pattern, and stud each cross with a clove

Step 6 - Place the gammon to one side whilst you prepare the glaze. For this, just mix all of the glaze ingredients together in a bowl until well combined. Using a spoon or spatula, spread the glaze generously all over the gammon joint

Step 7 - Put the gammon into the oven and roast for 45 minutes, spooning the glaze and juices over the gammon frequently throughout the cooking time, until it is golden-brown all over and cooked all the way through

Step 8 - Leave to rest,and then carve into thick slices