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Fruity, smoky, sweet and salty, this ham is a Christmas flavour explosion. It looks impressive with the bone in and carved at the table – but keep leftovers for those epic post-Christmas Day sarnies (with a little more marmalade if you’re feeling fancy) and eggy breakfast/brunches. It’s the gift that keeps on giving!

uncooked gammon joint 5kg, bone in
onion 1, chopped
carrot 1, diced
bay leaves 2
orange 1, zest pared, juiced
black peppercorns 2 tsp
cloves a handful
marmalade 250g
whisky 100ml
soft light brown sugar 125g
ground ginger¹/2 tsp

• Put the gammon in your largest pot into which it will fit comfortably, and top up with cold water to submerge. Add the onion, carrot, bay leaves, orange zest and juice, peppercorns and a few of the cloves. Bring to a gentle simmer, skimming off any scum that forms on the surface. Cover and simmer on a low heat