Gammon with Commandaria Wine, Honey, and Orange

For Boiling

• • 1 gammon joint, about 2 kilos
• • 1 orange, sliced
• • 2–3 cinnamon sticks
• • 6–8 whole cloves
• • Water, enough to cover the meat

For Roasting

• • 4 tablespoons honey
• • ½ cup Commandaria wine
• • ½ cup fresh orange juice

For Studding

• • whole cloves

For the Glaze

• • ½ cup Commandaria wine
• • 3 tablespoons honey
• • 3 tablespoons orange marmalade

Boiling the Gammon:

1. 1. Place the gammon joint in a large pot and cover it with water. Add the sliced orange, cinnamon sticks, and whole cloves.
2. 2. Bring to a boil, then reduce the heat and simmer gently for 1 ½ hours. Let it cool slightly so you can handle it.
3. 3. Preheat the oven to 180°C (350°F). Remove the netting and the skin, leaving a thin layer of fat. Score the fat in a diagonal criss-cross pattern (diamond shapes).
4. 4. Stud a whole clove into each intersection point of the score marks. In a bowl, mix the honey, Commandaria wine, and orange juice. Brush this mixture all over the gammon.
5. 5. Roast for 40–50 minutes, basting every 10–15 minutes with the pan juices to give it a lovely shine.

Preparing the Glaze:

1. 1. In a small saucepan, combine the Commandaria wine, honey, and orange marmalade.
2. 2. Simmer gently for 5–7 minutes until it becomes a glossy, thick sauce.
3. 3. Slice the gammon and serve with the remaining glaze.