Christmas Ham with Honey and Orange Glaze

• • 1 Smoked gammon joint (about 2 kg)
• • 1 L Apple cider or apple juice
• • 1 Large onion, quartered
• • 2 Bay leaves
• • 4 Cloves
• • 1 Orange, halved
• • 1 Carrot, cut into thick chunks
• • 2-3 Celery stalks, cut into thick chunks

For the Glaze

• • 1/2 cup Honey (approx. 180g)
• • 3 tbsp Dijon mustard (approx. 60g)
• • 2 tbsp Soft light brown sugar (approx. 60g)
• • 1 Orange, juice and zest
• • 1/2 tsp Cinnamon
• • 1/4 tsp Ground cloves

1. 1. In a large pot, place the gammon along with the cider, onion, bay leaves, cloves, orange, carrot, and celery. Cover the pot and bring to a boil. Reduce the heat and simmer for 40 minutes. Turn the gammon and continue simmering for another 40 minutes. (For every 500g of gammon, simmer for 20 minutes).

For the Glaze:

1. 1. In a small bowl, mix the honey, mustard, brown sugar, orange juice, zest, cinnamon, and cloves. Preheat the oven to 200°C (400°F). Remove the gammon from the pot and let it cool completely. With a sharp knife, remove the skin, leaving a layer of fat on the surface. Score the fat in a diamond pattern (diagonally in both directions) and stick a whole clove into the corners of the diamonds. Place the gammon in a roasting tin and brush with half of the glaze. Bake in the preheated oven for 20-30 minutes, brushing with the remaining glaze every 10 minutes, until it turns golden brown and caramelizes. Let the gammon rest for 10 minutes before slicing. Serve with orange slices or with mashed potatoes, roasted vegetables, or a salad.