Instructions

1. If the skin of the gammon is not scored, do so in 2cm diamond shapes. Put it in a large pan of water and soak overnight. ( If you don’t have time for this, bring to the boil and discard the water, then follow the recipe below)
2. Drain the water, then add fresh water to the pan. Make sure it covers the gammon completely. Add the bay leaves, carrot, onion, celery, cinnamon, peppercorns and star anise. Bring to the boil and cook for about 2 hours. ( or 20 minutes per 500g).
3. Transfer the ham to a plate. Let it cool slightly. ( You can refrigerate it now, if you want to serve the ham another day)
4. Preheat oven to 190°C. Mix the glaze.
5. Push the cloves into the cuts. Place the gammon in a baking dish.
6. Brush the skin and meat with the honey & orange glaze. Put the bay leaf on top , then a slice of orange. Push a clove through them to secure then place the star anise on top.
7. Bake for about 30 minutes, until the skin is golden and shiny - brushing with the glaze every 10 minutes.
8. Remove the ham from the oven, let it rest for 10 minutes before serving.