- 3-4 kg middle cut higher-welfare gammon with the knuckle left on
- 2 carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 2 bay leaves
- 16 black peppercorns
- 1 piece leek, for the bouquet garni
- 1 piece celery, for the bouquet garni
- 1 bay leaf, for the bouquet garni
- 1 sprig fresh thyme
- 2 oranges
- 2 tablespoons sea salt
- 3 tablespoons freshly ground black pepper
- 1 jar thin-rind marmalade
- 1 handful fresh rosemary, leaves picked
First of all you want to place the gammon in a large but snug-fitting pot. Cover it with water, then throw in your veg, bay leaves, peppercorns and bouquet garni. Peel the zest from the oranges and add to the water, then squeeze the juice in and add the salt. Bring to the boil, then turn the heat down and simmer for an hour and a quarter with a lid on, skimming when need be. Remove from the heat and allow to cool for half an hour in the broth. This will allow the flavours to really penetrate the meat. Discard the vegetables from the broth, but keep the broth for making minestrone-type soups – it will freeze well for use another day.
Preheat the oven to 170°C/325°F/gas 3. Carefully remove the meat to a board and, using a knife, take off the skin. Depending on the breed and quality of the pig, you should have a nice layer of fat. Remove some of the fat as well, to leave you with about 1cm/½ inch. The extra fat can be kept in the freezer for roasting with potatoes another time. Score the fat left on the meat in a criss-cross fashion, and while it's moist, season it generously with the ground black pepper. Place the meat in a roasting tray and roast for 20 minutes until the fat renders and becomes slightly crispy. Remove from the oven, stir up the marmalade to loosen, then smear and rub it all over the meat with the rosemary. Place back in the oven for about 1 hour and baste frequently until beautifully golden and crisp. Serve as you would a roast dinner or as part of a picnic.