Clementine glazed ham
- 2kg Butcher’s Selection Unsmoked Gammon Joint
- 4tbsp Seville orange breakfast marmalade
- 2tbsp Dijon mustard
- 4 clementines, thinly sliced
- 2tbsp whole cloves
Preheat the oven to 170C/150C Fan/Gas 2. Line a roasting tin with foil.
Using a sharp knife, remove the skin from the gammon joint, and discard. Put the joint in the roasting tin, fat side up.
Mix together the marmalade, Dijon mustard and freshly ground black pepper until well combined and rub all over the ham.
Arrange the clementine slices on the gammon and secure each one in place by pushing in 4 cloves.
Roast in the oven for 3hrs until golden and cooked through. If the glaze gets too dark, cover with foil. Serve hot or cold.