4.5kg/10lb smoked gammon joint, on the bone
2 celery sticks, roughly chopped
1 onion, quartered
1 carrot, roughly chopped
1 tsp black peppercorns
2 tbsp cloves
For the glaze
3 tbsp Dijon mustard
4 tbsp Demerara sugar
juice of 1 orange
1 Put the gammon in a large pan with the celery, onion, carrot and peppercorns. Cover with cold water and then bring to the boil. Reduce the heat, cover the pan and simmer gently for 3½ hours, or allow 15–20 minutes per 450g/1lb plus 15 minutes. Lift out the gammon on to a board.
2 Preheat the oven to 200°C/400°F/Gas 6.
3 Remove the gammon rind and score the fat in a diamond pattern. Place the gammon in a roasting pan, then stud each diamond of fat with a clove.
4 Gently spread the mustard over the fat and lightly press the sugar into it with your hands. Pour over the orange juice.
5 Roast in the oven for 430 minutes, basting occasionally with the pan juices, until golden brown.
6 Serve the gammon hot or cold, carved into thin slices.