Peter and Emily's glazed gammon

Serves 10-12Prep: 30 minutesCook: 3 ½ hours

Ingredients:3kg bone-in unsmoked gammon joint3 litres chicken stock1 litre cider3 bay leaves3 tbsp pink peppercorns

For the glaze:400g chilli jam (*reserve 2 tbsp for the coleslaw)Grated zest 1 orange (reserve the orange flesh for the coleslaw)

For the coleslaw:½ red cabbage, shredded½ white cabbage, shredded1 red or green apple, thinly sliced Juice orange (from the reserved zested orange)Small red onion, thinly sliced3 tbsp coriander, roughly chopped3 tbsp flat leaf parsley, roughly chopped2 tbsp low fat mayonnaise75ml Greek yogurt2 tbsp chilli jam (reserved – see *)Ground black pepper

To serve: parsley butter tossed salad potatoes (optional)Equipment: Meat thermometer (optional)

Method:Place the gammon in a large deep saucepan, with plenty of room for it to be fully covered in liquid. Pour over the chicken stock, cider, bay leaves and peppercorns. Top up with water if necessary so the liquid completely covers the gammon. Bring to a simmer then cook for 2 hours 45 minutes either on the hob or in the oven at 180C/gas 4. Or, if using a meat thermometer, insert into the thickest part of the gammon and the temperature reads 65C.

Drain the ham, discarding the liquid.

Preheat the oven to 220C/gas 7.

Mix together the chilli jam with the orange zest. Using a sharp knife remove the skin from the ham, leaving a layer of fat behind. Place the ham in a roasting tray lined with baking paper. Spread the chilli glaze evenly over the ham.

Roast for 40 minutes, basting occasionally, until the glaze is crispy and caramelised. Check, and if the glaze is burning in places, turn the ham (covering lightly with foil if necessary).

For the coleslaw: In a bowl mix the red and white cabbage, apple, (tossed in orange juice) onion, coriander and parsley together.

In a small bowl mix the mayonnaise, yogurt, reserved chilli jam and black pepper together. Spoon over the red cabbage mixture and toss gently to mix.

Serve the coleslaw with the ham and parsley butter tossed salad potatoes.

TIPS:Chill the cooled boiled ham up to 2 days in advance, before roasting when required.

Ask for the lower leg of the gammon if you require the traditional Christmas shape.

Chop or slice any leftover ham, freeze in portions for adding to omelettes, stews, pies or toasted sandwiches with cheese.