Glazed Gammon Joint

Peel the onion then cut it in half. Slice the orange in half too, then put both into your largest, widest saucepan along with the bay leaves. Place the gammon on top then pour in enough cold water to submerge the gammon.

Put the pan over a medium heat and bring the water to the boil. Once boiling, use a spoon to skim off any white foam that has risen to the surface then turn down the heat and simmer gently, uncovered, for 1 hour. Top up with more water if the pan needs it –you want the gammon to always be just covered by the water.

Line a roasting tin well with two layers of foil , leaving enough foil overlapping at each end to wrap the gammon in later. After 1 hour, carefully lift the gammon joint into the lined tin and leave until cool enough to handle. Discard the cooking water and gubbins.

Meanwhile, heat the oven to 180°C. Mix the treacle and the mustard together in a small bowl.

Once the gammon is cool enough to touch (about 15 minutes later), cut away any string from the gammon, if it’s been tied, then use a small sharp knife to cut off the outer layer of skin and discard. Using the same knife, score a diagonal pattern evenly across the fat.

Spread the treacle mustard mixture all over the gammon, then cover loosely with the foil. Roast for 15 minutes then uncover, and roast for a further 20 minutes, until the outside of the ham is nicely caramelised but the meat is still juicy.

Leave to cool then cut into slices. It’s unreal in a sarnie with more mustard, eaten with egg and chips or even fried up for carbonara.