Marmalade and Mustard Glazed Ham with Apples
- 4kg gammon
- 1 jar of seville marmalade
- 2tbsp set honey
- 1 heaped tbsp wholegrain mustard
- Handful of whole cloves
- 8-10 small Cox's apples
- Put the gammon in a large pan and cover with cold water, bring slowly to the boil.
- Almost cover the pan with a lid, and reduce the heat so that the meat is cooked at a slow simmer for 3 and a quarter hours.
- Top up the boiling water if necessary.
- Take off the heat and leave the ham to cool in the cooking liquid - best done overnight.
- When cold, remove the ham and peel off the skin, if there is any, leaving a layer of fat.
- Place the ham in a roasting tin and preheat the oven to fan 200c/conventional 220c/gas mark 7.
- Put three quarters of the jar of marmalade and 2tbsp set honey in a small pan and heat gently until runny.
- Sieve into a bowl and reserve the peel.
- Add the wholegrain mustard to the honey and marmalade mix and mix to make the glaze.
- Using a sharp knife, score the ham fat decoratively and spread over about two thirds of the glaze.
- Press in a handful of the cloves in rows in between the score lines.
- Bake for 30 minutes, basting occasionaly, until dark golden brown.
- Meanwhile, mix the reserved marmalade peel with the remaining glaze.
- Remove the cores from the apples with a small sharp knife, taking care not to cut right through to the base, then about a third of the way down each apple, score around it's circumferance.
- Fill each apple with a bit of the marmalade mixture.
- Place the apples around the ham and cook together for the last 15 minutes of cooking time.
Best done in a rack in the roasting tin.