Jubilee Ham

• 1 7/8 kg ham (gammon joint)
• 1 onion
• 1/2 teaspoon peppercorn
• 2 star anise
• 1 bay leaf
• 1/2 orange
• GLAZE
• 4 tablespoons cherry jam
• 1/2 orange
• 1 garlic clove
• 1 tablespoon ginger
• 1 pinch chili

1. Put the gammon joint in a large pan.
2. Cover with water.
3. Add the peeled and halved onion, peppercorns, star anise, bay leaf, and orange zest.
4. Bring to a boil; partially cover and simmer for 1 hour 45 minutes, or 30 minutes per 500g (1lb).
5. Meanwhile, put all the glaze ingredients in a bowl and whizz with a hand blender until you have a smooth texture.
6. Once the gammon is cooked; cool in the stock; remove.
7. Preheat the oven to gas 7, 200 degrees Celsius, fan 200 degrees Celsius. Using a sharp knife, strip the rind off the gammon joint and score the fat in a diamond pattern.
8. Put the joint in a roasting pan and spread the glaze over the fat.
9. Roast for 20 to 25 minutes, until sticky and golden.
10. Cool before carving into thick slices.

ham, onion, peppercorn, anise, bay leaf, orange, cherry jam, orange, garlic, ginger, chili

Taken from www.food.com/recipe/jubilee-ham-479506 (may not work)