Sweet Chilli & Ginger Glazed Ham

Ingredients

For Roasting

2.5kg/3kg Bone in Gammon Joint (ask a butcher)

185ml Sweet Chilli Sauce

300g Ginger Conserve

Sprigs of Thyme

Plenty of Black Pepper

1 Clementine's or Orange's

For the Boiling

2 Carrots

2 Sticks of Celery

2 Onions

1 Apple

6 Whole Cloves

A few Peppercorns

2 Bay Leaves

2 Clementine's or Oranges

Method

Roughly chop the carrots, onions, celery, apple and clementine's. Place them in a large stockpot along with the whole cloves, bay leaves, peppercorns. Place the joint on top of the vegetables and fill up with cold water about halfway up the meat. Bring to the boil and simmer gently for 2-3 hours until cooked.

Remove the joint from the stock pot and leave to cool slightly. Carefully remove the skin wit a sharp knife leaving a layer of fat. Score all over and place to one side in a roasting tin.

Preheat the oven 180C.

Meanwhile make the glaze. To a bowl add the sweet chilli sauce, ginger conserve, sprigs of thyme, pepper and juice of one clementine. Mix together until incorporated, then spoon over the joint working the glaze into all the cracks and crevices. Pour a little water in the bottom of the roasting tin to stop the meat burning and help produce a rich basting glaze. Cover with tin foil. Place in the oven for 2-3 hours depending on size. Every 30-40 minutes during cooking baste the joint by spooning over the juices in the bottom of the roasting tin.

Remove from the oven and allow to rest for 30 minutes under tin foil before carving.