Spiced pomegranate & orange glazed ham

• gammon↗1.5-2kg unsmoked boneless tied kg

  unsmoked boneless tied joint

• bay leaves↗2

  plus extra to serve (optional)

• star anise3
• whole cloves↗4

  plus extra for studding the ham

• allspice berries8
• peppercorns↗10 whole

  10 whole

• pomegranate juice↗1 litre l
• oranges↗2 small

  1 halved, 1 sliced, plus 1 tsp juice

• pomegranate molasses↗1 tbsp tbsp
• Dijon mustard↗1 tbsp tbsp
• brown sugar↗2 tbsp tbsp
• honey↗1 tbsp tbsp
• pomegranate seeds↗80g g

  to serve (optional)

Step-by-step instructions

1. 1

   Put the gammon in a large pan with the bay leaves, star anise, cloves, 6 allspice berries and 8 peppercorns. Pour over the pomegranate juice to cover the gammon (you may need to top up with water). Add one of the orange halves, then bring to a simmer and partially cover with a lid. Cook for 2 hrs 30 mins, topping up with water as needed to keep the gammon covered. Leave to cool in the liquid for 20 mins, then lift out and place on a baking tray lined with baking parchment.

2. 2

   Heat the oven to 200C/180C fan/gas 6. Cut the skin off the gammon, leaving a 1cm layer of fat. Score lines into the fat at ½cm intervals using knife. Bake for 15 mins until the fat is starting to crisp.

3. 3

   Meanwhile, crush the remaining allspice berries and peppercorns with a pestle and mortar. Combine the crushed spices with the molasses, mustard, sugar and 1 tsp orange juice. Remove the gammon from the oven and brush over the molasses mixture. Arrange the orange slices over the gammon, securing them with some cloves.

4. 4

   Turn the oven to 180C/160C fan/gas 4 and return the gammon to the oven for another 20 mins. Brush the honey over the orange slices and bake for another 5-10 mins, or until the glaze is bubbling. Leave for at least 20 mins, then serve with bay leaves and pomegranate seeds scattered over, if you like.