- 1 onion, halved
- 1 carrot
- 1 celery stalk
- 4 bay leaves
- ± 4 kg bone-in gammon
- Cloves, to garnish
- For the glaze, mix:
- 1 cup orange marmalade
- 4 T crystallised ginger, roughly chopped (plus some of the preserving liquid)
- 1 cup maple syrup
Bring a large pot of water to a simmer and add the onion, carrot, celery and bay leaves. Add the gammon and cook for 2 hours. Remove and set aside.
Remove the top layer of skin from the gammon, working slowly to ensure you don’t cut into the fat underneath. Score the fat in a crosshatch pattern, studding each corner with a clove.
Preheat the oven to 180°C. Place the gammon on a roasting tray and roast for 15 minutes, then drizzle over half the glaze, ensuring all the gammon is covered.
Return the gammon to the oven for a further 15–20 minutes, or until sticky. Baste the gammon with the remaining glaze and roast for a further 15 minutes.
Remove from the oven and rest for 20 minutes. Slice and serve with the piccalilli.