Downsizer: for a sustainable & ethical future - Marmalade and Mustard Glazed Ham with Apples

Put the gammon in a large pan and cover with cold water, bring slowly to the boil.
Almost cover the pan with a lid, and reduce the heat so that the meat is cooked at a slow simmer for 3 and a quarter hours.
Top up the boiling water if necessary.
Take off the heat and leave the ham to cool in the cooking liquid - best done overnight.
When cold, remove the ham and peel off the skin, if there is any, leaving a layer of fat.
Place the ham in a roasting tin and preheat the oven to fan 200c/conventional 220c/gas mark 7.
Put three quarters of the jar of marmalade and 2tbsp set honey in a small pan and heat gently until runny.
Sieve into a bowl and reserve the peel.
Add the wholegrain mustard to the honey and marmalade mix and mix to make the glaze.
Using a sharp knife, score the ham fat decoratively and spread over about two thirds of the glaze.
Press in a handful of the cloves in rows in between the score lines.
Bake for 30 minutes, basting occasionaly, until dark golden brown.
Meanwhile, mix the reserved marmalade peel with the remaining glaze.
Remove the cores from the apples with a small sharp knife, taking care not to cut right through to the base, then about a third of the way down each apple, score around it's circumferance.
Fill each apple with a bit of the marmalade mixture.
Place the apples around the ham and cook together for the last 15 minutes of cooking time.

Additional Tips

Best done in a rack in the roasting tin.

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