Gammon served with Crispy Stripy Lime and Parsley Potatoes

Serving: 4 - 6

Ingredients

  • Orange Glaze:

  • 80 ml (1/3 cup) fresh orange juice

  • 100 g muscovado sugar

  • 15 ml (1 tbsp) Dijon mustard

  • 60 ml (¼ cup) honey

  • 15 ml (1 tbsp) soy sauce

  • 30 ml (2 tbsp) brandy

  • 2.50 kg uncooked gammon

  • cloves, for studding

  • Stripy Potatoes

  • 24 baby potatoes, peeled

  • Maldon salt, to taste

  • zest of 2 limes, finely chopped

  • 30 ml (2 tbsp) fresh flat-leaf parsley, finely chopped

  • 60 ml (¼ cup) duck fat

Directions

  1. Preheat the oven to 180°C.

  2. To make the glaze, put all of the ingredients into a saucepan and bring to the boil. Stir until the sugar has dissolved.

  3. For the ham, using a very sharp knife, cut through the rind and discard together with any excess fat. Score the fat with evenly spaced cuts crossways and then diagonally to form diamond shape patterns. Make sure you do not cut all the way down as the fat will fall apart during cooking.

  4. Press a clove into the centre of each diamond then carefully spread the glaze over the ham.

  5. Place the ham on a rack of a deep roasting tin and pour enough water to come 2/3 up the sides. Cover the ham with foil and cook for about 50 minutes.

  6. Increase the temperature to 200°C. Remove the foil and continue until the ham is slightly caramelised, for a further 20 minutes.

  7. Decrease the oven temperature to 180°C.

  8. To make the potatoes, use a fork, to make deep stripes covering the whole of the potatoes.

  9. Whizz the salt, zest and parsley in a blender until coarsely chopped. Wet the potatoes with a little water and sprinkle with the salt mixture. Heat the fat in a roasting pan and add the potatoes.

  10. Roast until crisp and golden, about 1 hour turning the potatoes halfway through.

  11. Once the ham is cooked allow to rest for 15 minutes before carving and serving with the potatoes.