Clementine-glazed roast ham with mustard sauce recipe
 Delicious glazed ham, served hot or cold, is a treat for any Christmas celebration. Serve with a creamy mustard sauce and golden, garlicky roasted new potatoes. 2.5kg/5lb 8oz gammon joint1 litre/1¾ pints orange juice 3 bay leaves2 cinnamon sticks 2.5kg/5lb 8oz gammon joint 1 litre/1¾ pints orange juice 3 bay leaves 2 cinnamon sticks ½ x 340g jar thin-cut marmalade 1 clementine, thinly sliced in discs50g/1¾oz demerara sugar ½ x 340g jar thin-cut marmalade 1 clementine, thinly sliced in discs 50g/1¾oz demerara sugar 2 tbsp Dijon mustard2 tbsp wholegrain mustard1–2 tbsp caster sugar1 tbsp lemon juicepinch finely grated clementine zest400g/14oz full fat crème fraîche 2 tbsp Dijon mustard 2 tbsp wholegrain mustard 1–2 tbsp caster sugar 1 tbsp lemon juice pinch finely grated clementine zest 400g/14oz full fat crème fraîche Method Preheat the oven to 150C/130C Fan/Gas 2.Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid.Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky. Increase the oven temperature to 220C/200C Fan/Gas 7.Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed. Return to the oven for 25–30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish. To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine.Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below). Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid. Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid. Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky. Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky. Increase the oven temperature to 220C/200C Fan/Gas 7. Increase the oven temperature to 220C/200C Fan/Gas 7. Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed. Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed. Return to the oven for 25–30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish. Return to the oven for 25–30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish. To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine. To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine. Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below). Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below). Recipe tips Serve the gammon with Mary's roast new potatoes with garlic and rosemary. If preferred, the gammon may be simmered on the hob, rather than in the oven – bring to the boil, then simmer very slowly for about 2½ hours (20 minutes to the lb). Choose unsmoked or smoked gammon, whichever you prefer.