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  • For the Ham

  • 1.75kg (3lb 14oz) gammon joint

  • 1 onion, peeled

  • 1 carrot

  • 2 bay leaves

  • 12 peppercorns

  • 200ml (7floz) orange juice

  • 2 oranges, finely sliced

  • handful of cloves

  • 2tbsp wholegrain mustard

  • 2tbsp soft brown sugar

  • 2tbsp marmalade

  • freshly ground black pepper

  • For the broccoli bake

  • 500g (1lb 2oz) broccoli, cut into florets

  • 100ml (12floz) crème fraîche

  • 25g (1oz) cheddar, grated

  • 25g (1oz), parmesan, grated


  • For the Ham:

  • 1.

    Soak the gammon overnight in cold water.

  • 2.

    Place the gammon in a large saucepan and cover with fresh cold water.

  • 3.

    Add in the carrot, onion, bay leaves and peppercorns.

  • 4.

    Bring to the boil slowly, cover with a lid and simmer very gently for 1 hour and 30 minutes.

  • 5.

    Pre-heat the oven to 200°C/gas mark 6.

  • 6.

    Allow the gammon to cool in its liquid for 30 to 40 minutes.

  • 7.

    Remove the gammon from the cooking liquid and carefully remove the skin and some of the underlying fat.

  • 8.

    Cut a lattice pattern over the gammon and place it in a roasting tray.

  • 9.

    Pour the orange juice into the bottom of the roasting tin.

  • 10.

    Place the sliced orange over the fat securing with the cloves.

  • 11.

    Mix together the mustard, marmalade and sugar and season with pepper then smear it over the gammon.

  • 12.

    Bake the joint for 25 to 30 minutes or until lightly brown and caramelised.

  • For the broccoli bake:

  • 1.

    Cook the broccoli in boiling, salted water for 3 minutes until just cooked through.

  • 2.

    Drain well and tip into a baking dish.

  • 3.

    Dollop over the crème fraîche and the cheeses.

  • 4.

    Cook under a hot grill for 10 minutes or until the cheese is golden and bubbling.

  • To Serve:

  • 1.

    Carve the ham and serve with the broccoli bake.

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