Orange and pomegranate glazed gammon

Have a go at Nadia's Christmas gammon topped off with an orange and pomegranate spicy glaze.

Serves 8-10Prep: 10 minutesCook: 2 hours 45 minutes

Ingredients: 2.5kg smoked gammon, with a good rind and layer of fat2L fresh orange juice12 thin slices of fresh ginger, 2cm across4 tsp ground allspice2 medium brown onions, skins on, quartered2 tsps molasses sugar – or dark muscovado2 tbsp pomegranate molassesSeeds of ½ pomegranate

Method:

• Put the gammon into a deep saucepan and pour in the orange juice. If the gammon is not covered, top up with water. Add the ginger, allspice and onions. Bring to the boil and simmer over a very low heat for 2 hours. Checking occasionally.

• Lift the joint out of the saucepan, reserving the stock, and set the gammon aside to cool a little

• Preheat the oven to 180C/gas 4

• Now make the glaze: Take 8 tbsps of the reserved orange stock and mix in the molasses sugar and pomegranate molasses.

• Remove and discard the rind of the gammon Score a diamond pattern in the fat with a sharp knife, brush with glaze then pushing really hard stud a few pomegranate seeds into slits. Scatter any remaining seeds over and around the gammon. It does not matter if the seeds pop out of the slits.

• Roast for 40 minutes. Remove from the oven and serve hot or cold. Serve with Peas with Pancetta & Spring Onions.

Christmas tip:

• Pomegranate molasses – Middle Eastern rich fruit syrup that adds depth to dishes. Most supermarkets stock it nowadays. If unavailable use a mix of pomegranate juice and honey.

• Use leftover gammon for a buffet meal or brunch addition, as well as making a tasty addition to a soup.