• 1.5–2 kg Eskort smoked gammon (boneless, skin on)
• 1 onion, quartered
• 1 bay leaf
• 1 tsp black peppercorns
• Water to cover
• Whole cloves for studding the fat

Cranberry & Orange Glaze

• ½ cup cranberry sauce, store bought
• 1 orange, zest and juice
• 2 tablespoons brown sugar or honey
• 1 tablespoon dijon mustard
• 1 tablespoon balsamic vinegar
• Pinch of cinnamon or allspice (optional)

1. Place the gammon, onion, bay leaf and peppercorns in a large pot and cover with cold water.
2. Bring to a gentle simmer and cook for 45-50 minutes per kg, until just tender.
3. Remove the gammon from the liquid, using a sharp knife, discard the rind and leave a thin layer of fat.
4. Score the fat in a diamond pattern and stud each diamond with a clove.
5. Preheat the oven to 180°C. Brush the gammon with glaze and roast for 25-30 minutes, basting every 10 minutes, until glossy and caramelised.
6. Rest for 10-15 minutes before slicing.

Cranberry & Orange Glaze

1. Combine all glaze ingredients in a small pot.
2. Simmer gently for 5-7 minutes until glossy.
3. Brush over the gammon during the final roasting stage, reserving some for serving.