Seville gammon

Tie extra string round the gammon so that it keeps its shape while cooking. Put it into a large pan, cover with cold water and add the onion, carrot, celery and bay leaves. Bring to the boil (about 15 mins), then cover and simmer as gently as possible for 55 minutes per 1kg (2¼lb). Cook for about 2½ hours.

Remove the pan from the heat. Lift the ham out of the pan into a roasting tin or put on a heavy baking tray. (Keep the cooking water and vegetables for soup, if you like.) Cool for 10 mins or until cool enough to handle.

Set the oven to Gas Mark 6 or 200°C. Use a sharp knife to cut away the string and the skin, peeling it off to leave a thin layer of fat. Score a diamond pattern in the fat, then spread the marmalade over the top as a glaze. Arrange a pattern of cloves in the centre of the diamonds.

Put the gammon in the oven and cook for 20-30 mins until the glaze is golden and starting to caramelise. Keep on eye on it, as you dont want it to burn.

Remove the ham from the oven and transfer to a warmed serving platter. Cover with foil and leave it in a warm place for about 10 mins before carving.