Indulge in this irresistible baked gammon, glistening with a sticky marmalade, ginger, and star anise glaze. The aromatic ginger adds a delightful zing, while the star anise infuses a warm, liquorice-like note, making every bite a burst of flavour. Perfect for a show-stopping centrepiece!
halved
halved
halved
juiced
peeled and grated to a purée
plus extra to use on the joint
rolled and tied
Place the gammon in a large pan and cover with cold water. Bring it to a boil, then immediately remove from the heat. Discard the water and any scum that has formed.
Add the cider and orange juice to the pan, then add enough water to cover the gammon. Stir in the black peppercorns, halved onion, bay leaves, halved celery sticks, halved carrots, and parsley. Slowly bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook for 90 minutes, or until the meat is tender. Allow the gammon to cool to room temperature, then leave it in the liquid in the fridge for up to two days until you are ready to bake.
Preheat your oven to 220C (200C fan/Gas Mark 7). Lift the gammon onto a board. Using a small, sharp knife, carefully remove the skin and string, ensuring you leave as much fat as possible on the joint. Score the fat in a criss-cross pattern, being careful not to cut through the meat. Line a roasting tin with a double layer of foil and place the gammon in it.
In a saucepan, combine the marmalade, light brown soft sugar, lime juice, grated ginger, and 2 star anise. Heat gently until the sugar and marmalade have melted. Remove from the heat and allow the glaze to cool slightly so it thickens.
Spread the prepared glaze evenly over the gammon. Push extra star anise into some of the scored diamond shapes on the fat. Bake for 40 minutes, or until the gammon is glossy and caramelised in patches. During cooking, baste the ham a couple of times by spooning the glaze over it. Once baked, let the gammon cool slightly before slicing and serving.
For an extra layer of flavour, you can add a cinnamon stick or a few cloves to the simmering liquid with the gammon.
If you have leftover ham, it's delicious sliced thinly for sandwiches, or diced and added to omelettes or pasta dishes.
To ensure the glaze adheres well, make sure the gammon fat is scored deeply enough without cutting into the meat.