For the Ham:
Soak the gammon overnight in cold water.
Place the gammon in a large saucepan and cover with fresh cold water.
Add in the carrot, onion, bay leaves and peppercorns.
Bring to the boil slowly, cover with a lid and simmer very gently for 1 hour and 30 minutes.
Pre-heat the oven to 200°C/gas mark 6.
Allow the gammon to cool in its liquid for 30 to 40 minutes.
Remove the gammon from the cooking liquid and carefully remove the skin and some of the underlying fat.
Cut a lattice pattern over the gammon and place it in a roasting tray.
Pour the orange juice into the bottom of the roasting tin.
Place the sliced orange over the fat securing with the cloves.
Mix together the mustard, marmalade and sugar and season with pepper then smear it over the gammon.
Bake the joint for 25 to 30 minutes or until lightly brown and caramelised.
For the broccoli bake:
Cook the broccoli in boiling, salted water for 3 minutes until just cooked through.
Drain well and tip into a baking dish.
Dollop over the crème fraîche and the cheeses.
Cook under a hot grill for 10 minutes or until the cheese is golden and bubbling.
Carve the ham and serve with the broccoli bake.
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