Ingreadient :

• 5kg gammon
• 1 lemon, halved
• 1 orange, halved
• 1 apple, halved
• 1 cinnamon stick
• 1 onion, halved
• 5 star anise
• 1 tsp cloves
• 500ml Guinness
• 200g runny honey
• Honey and clove
• 250g runny honey
• 200ml water
• 1 tbsp cloves
• 350g marmalade
• 200ml water
• 1 tsp mustard seeds
• 2 cinnamon sticks
• 3 star anise
• 1 lemon
• Pinch cloves
• 1 tsp dark and light mustard seeds

Direction :

1. Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, star anise and peppercorns. Pour in enough water to cover the gammon.
2. Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 1 1/2 hours, or until the meat is tender, then set aside to cool in the cooking liquid.
3. Preheat the oven to 200c.
4. Lift the cooled-down ham from the cooking liquid and transfer to a roasting.
5. For the honey ham, take the ham in a criss-cross pattern, then spread the honey over the top. Stud with cloves. Return to the oven for a further 30 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
6. For the Guinness ham, pop the Guinness and honey over the ham. Return to the oven for a further 40 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.
7. For the marmalade ham, pop the marmalade and spices with the water over the ham. Return to the oven for a further 30 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.