Marmalade, Ginger and Whisky Christmas Ham

Place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.

Return the gammon to the pan, then pour in the orange juice. Pour in enough cold water to cover completely.

Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer.

Cook gently for three hours, adding more hot water to the pan if necessary.

Preheat the oven to 180c /160c fan.

Remove the gammon from the pan and place into a roasting tin. Carefully remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove.

For the glaze, mix together all glaze ingredients in a bowl until well combined. Spoon the mixture evenly over the gammon.

Roast the gammon in the oven for 45 min., basting frequently with the glaze and pan juices, and cook until golden-brown all over.

Set aside to rest, then carve into thick slices to serve with all the trimmings.