If the ham or gammon needs soaking, place in cold, clean water and soak overnight or for up to 24 hours.
Boiling the Ham:.
Place ham joint in a roomy saucepan - there should be plenty of space to add the liquids plus the vegetables and spices.
Stick the cloves into the onion halves - 5 cloves in each half.
Pour in the cider if using and top up with water - the liquids should just cover the ham.
Add the onion halves, carrots, bay leaves and black peppercorns.
Bring to the boil, and remove any scum that rises to the surface.
Reduce the heat and cook on a rolling simmer for 20 minutes per lb, plus 20 minutes extra; a 3 lb ham will take 1 hour and 20 minutes to cook.
Take off the heat, and allow to cool slightly.
Take out the onions and discard the cloves. Skim out the black peppercorns and discard them as well as the bay leaves.
Allow to cool completely; the ham can be stored in its cooking liquor in a cool place for up to 48 hours now, before baking.
Before baking, remove the ham and set aside. Skim off any fat that has risen to the surface of the stock, it will be easy once the stock is cold.
Take out the carrots and onions and chop them up finely, then add them back to the stock.
The stock can be frozen now or kept in the fridge for about 3-4 days before being cooked and used for soups or a stew base.
Baking the Ham:.
Pre-heat the oven to 200C/400F or gas mark 6.
If the ham has any skin, peel the skin off and discard it, trim any excess fat off the joint as well.
Take an ovenproof dish large enough to take the ham with ease; skewer the sliced oranges with the cocktail sticks all over the surface of the ham.
Spoon over the marmalade and then spoon the sugar over the oranges, patting it down firmly.
Bake in the oven for between 30 and 45 minutes for a 3 lb ham - or until the glaze is sticky, glossy and the oranges are slightly caramelised.
Serve slices of ham with some of the marmalade glaze over the top, garnished with a slice of orange. (Be careful to remove all the cocktail sticks before serving!).
You can make extra glaze by heating up some marmalade with a little water or cider in a small saucepan, and serving it in a gravy boat.
Wonderful with boiled or mashed potatoes, steamed greens or red cabbage. We often eat this with sauerkraut as well!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	703.54 Kcal (2946 kJ)
Calories from fat	428.59 Kcal
		% Daily Value*
Total Fat	47.62g	73%
Cholesterol	158.73mg	53%
Sodium	2853.91mg	119%
Potassium	938.39mg	20%
Total Carbs	28.72g	10%
Sugars	18.99g	76%
Dietary Fiber	2.01g	8%
Protein	37.08g	74%
Vitamin C	20.3mg	34%
Vitamin A	0.2mg	8%
Iron	2.3mg	13%
Calcium	60.9mg	6%

Amount Per 100 g
Calories	172.66 Kcal (723 kJ)
Calories from fat	105.19 Kcal
		% Daily Value*
Total Fat	11.69g	73%
Cholesterol	38.95mg	53%
Sodium	700.41mg	119%
Potassium	230.3mg	20%
Total Carbs	7.05g	10%
Sugars	4.66g	76%
Dietary Fiber	0.49g	8%
Protein	9.1g	74%
Vitamin C	5mg	34%
Vitamin A	0.1mg	8%
Iron	0.6mg	13%
Calcium	15mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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