This is a large roast suitable for a crowd and you’ll need a large stockpot to boil the gammon. You can cook a smaller piece if you prefer – just reduce the quantities and cooking times accordingly.
Approx 4 ½ hours
1 very large gammon joint, unsmoked, boneless but with fat and rind on (approx 4.5kg)
Thumb-sized piece fresh ginger, peeled and sliced
3tbs chilli jam
3tbs orange juice
Freshly ground black pepper
¼ tsp nutmeg
- Place the gammon into a stockpot that is deeper than the joint and cover with cold water. Bring to the boil then remove from the heat and carefully pour away the water. Cover with fresh cold water, add the peppercorns and half of the sliced ginger. Bring to the boil again then immediately reduce the heat to minimum and simmer gently for 3 hours
- Preheat the oven to 140ºC fan/160ºC conventional/Gas 3
- Transfer the meat to a large roasting tin and allow to cool for a few minutes. Carefully remove the rind but leave on a layer of the fat. Score the fat in a criss-cross pattern
- Mix together the chilli jam, orange juice and season with ground black pepper and nutmeg. Spread the chilli jam mixture over the top and down the sides of the ham then tuck in the rest of the ginger slices
- Cover with foil (allowing plenty of room so the glaze doesn’t stick to the foil) and seal it tightly round the edges of the tray. Roast in the oven for 45 minutes then turn up the temperature to 170ºC fan/190ºC conventional/Gas 5. Remove the foil and cook for a further 15 -20 minutes until the glaze has caramelised but watch it doesn’t burn
- Transfer to a carving board or plate and garnish with watercress and spiced peaches. Serve warm with roast potatoes, cauliflower cheese and green vegetables. The leftovers are delicious served cold with salads (such as Waldorf) and chutneys or in sandwiches.