MARK'S MARMALADE CHRISTMAS HAM

Steps:

• Preheat the oven to 200°C (180°C fan/400°F/gas mark 6).
• Rinse the gammon in cold water. Pour the cider into a roasting pan, then top up with boiling water to a depth of about 3cm (1in). Place the gammon on a rack that sits above the surface of the liquid, making sure the liquid isn't touching the meat. Wrap a large piece of foil loosely over the meat like a tent, ensuring there is an airtight seal around the edges of the pan but that it doesn't touch the meat (creating a sort of steam balloon around the gammon).
• Bake in the middle of the oven for 50-55 minutes per 1kg (2lb 4oz) of meat. Remove from the oven, remove the foil and rest until cool enough to handle. Snip off the string and use a very sharp knife to slice off the tougher skin without removing any of the fat. Score a criss-cross pattern into the fat at 2cm (¾in) intervals. In a small bowl, mix together the marmalade, honey, mustard and orange juice and generously cover the scored fat with the mixture. Push the cloves, if using, into the scored fat in an intermittent fashion.
• Return the gammon to the oven and bake uncovered for a further 25 minutes or until the glaze is golden. Rest the meat for at least 1 hour before slicing. You can make this a few days ahead of Christmas to lighten the cooking prep on the day-it will keep in the fridge for up to 1-2 weeks.