Method

• Step 1. Fill a large pan with water and place the gammon inside, submerging completely. Add the orange rind, onion, bay, thyme, star anise, black peppercorns and celery and bring to the boil.

• Step 2. Immediately reduce the heat and simmer gently for 1 hour 45 minutes. 20 minutes before the gammon is ready preheat the oven to 200°C and make the glaze.

• Step 3. In a saucepan on a medium heat, melt 25g LURPAK® and add the sugar, wholegrain mustard, English mustard, orange zest, salt and pepper.

• Step 4. Stir with a wooden spoon until all the ingredients are incorporated and the sugar has dissolved. Be careful not to let the mixture boil.

• Step 5. Once the gammon has simmered for 1 hour and 45 minutes, remove it from the pan and allow to cool for 15 minutes.

• Step 6. With a sharp knife carefully remove the skin - avoiding taking too much of the fat with it. Score the fat to create diamond shapes then stud the centre of each diamond with a whole clove.

• Step 7. Place the gammon in a foil lined roasting tray then spoon the glaze over the fat. Put in the preheated oven for a total of 20 minutes basting once during that time.

• Step 8. Remove from the oven, slice and serve.