1 x 2½ kilograms mild-cure boneless gammon joint pre-prepared by the butcher
3 litres dry ginger ale
175 grams chunky orange marmalade
1 tablespoons hot English mustard
50 grams soft dark brown sugar
¼ Tsp. ground cloves
Place the joint in a large pan on the hob and add the dry ginger ale, top off with water so the ham is just about covered with liquid.
Bring to the boil, then lower the heat to keep the joint bubbling gently for 3½ hours.
Towards the end of cooking, preheat the oven to 220°C/gas mark 7/425ºF.
To make the glaze add the chunky marmalade into a small bowl and add the hot English mustard, sugar, the ground cloves and stir to mix.
After the ham has had its 3½ hours (and check that it’s ready by inserting a meat thermometer – it should read 71°C/160ºF), gently lift it out of the pan and place in a foil-lined roasting tin. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, unless you want too. Brush on the glaze and place in the hot oven for 20 minutes.
Once the glaze is bubbling transfer to a carving board, give one last extra brush of the glaze from the pan and carve.