- 3kg gammon (approximate weight)
- 1 large onion
- 30 whole cloves
- 3 bay leaves
- 10 black peppercorns
- 4 tbsp brown sugar
- 250ml fresh orange juice
- 1 cup frozen cranberries
- 200g baby carrots
- 200ml water
- 2 tsp butter
- 3 tbsp honey
- 1 tsp dried French tarragon
Weigh the gammon and allow 20 minutes cooking time per 500g. Place in a 29cm Le Creuset Oval Casserole.
Stud the onion with 10 of the cloves, and then add it to the casserole, together with the bay leaves and peppercorns.
Fill up with water to just cover the ham. Bring to the boil on the stovetop, and then reduce the heat and simmer covered for the calculated time.
Lift the ham out and remove the rind, leaving a thin layer of fat. Score the fat into a diamond pattern and press a clove into the centre of each diamond shape.
To make the glaze, place the sugar and orange juice in a saucepan. Bring it to the boil and then reduce the heat and simmer for about 5 minutes until a dark sticky glaze forms.
Add the cranberries. Spoon the glaze over the ham and bake for about 25 minutes at 180ºC until the gammon is golden.
To make the honeyed carrots, put the carrots and water into a small pot. Bring to the boil and simmer uncovered for about 10–15 minutes or until the carrots are cooked but still crisp.
Drain off the excess water. Add the butter, honey and French tarragon, allowing the honey-and-butter mixture to caramelise for a few minutes and swirling the pot to cover the carrots.