Seville Marmalade Ham

Serves 6-8 people

INGREDIENTS:

1 whole gammon (about 2-2.5kg)

1 tsp black peppercorns

2 bay leaves

1 jar of Seville marmalade

16 whole cloves

METHOD:

Place the gammon in a large pot, and cover with cold water. Add a few black peppercorns and a couple of torn bay leaves.

Bring to the boil and then reduce the heat to simmer and cook for 20 minutes per 450g. Skim off any white "scum" that rises to the surface during boiling.

Carefully remove the ham from the liquid and pre-heat the oven to 180°C fan.

Using a sharp knife, carefully peel off the outer skin (rind), leaving a thin layer of white fat underneath. Score the fat in a diamond pattern (be careful not to cut into the meat). Push a whole clove into the center of each diamond. Spoon the marmalade over the ham.

Place the ham in the pre-heated oven, and roast uncovered for 40 minutes. Basting every 15 minutes.

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