- 1.2 kg unsmoked gammon (boned and rolled)
- 1 bay leaf
- 2 clementines
- 1 lime
- Handful of fresh flat leaf parsley
- ½ teaspoon chopped chillies
- 3 garlic cloves
- 2 tablespoons of light brown sugar
- 10 whole black peppercorns
Place the unsmoked gammon joint (without any packaging) in a large stock pan and cover with cold water.
- Add to the water the black peppercorns, fresh flat leaf parsley, bay leaf and the zest from two clementines and one lime. Place the rind less fruit into a refrigerator until their squeezed juice is required later in the recipe.
- Bring the gammon and ingredients in the water to the boil. This may take a while. Once boiling well reduce the heat under the stock pot until the liquid is a gentle simmer. Leave the stock pan simmering gently for two hours, checking every 30 minutes. Turn over the gammon at the one hour point. This should be done with great care.
- Once the gammon is slowly cooked, the stock pan should be removed from the heat, the liquid drained from the gammon and the gammon set to one side uncovered to slightly cool. Within 20 to 30 minutes, the gammon should be able to be handled. Cut away the skin and most (but not all) of the fat. Score into the fat in a criss-cross pattern.
- In a separate bowl make up the hot citrus rub. Ingredients for the hot citrus glazing are the chopped chilled, finely chopped garlic cloves, the freshly squeezed juice of the clementines and lime plus the light brown sugar. Mix well in the bowl.
- Spoon the glaze over the boiled gammon and bake the gammon, standing in the Clementine and lime liquid, in an oven for 20 to 30 minutes until the garlic is roasted.
- Carve the Baked Hot Citrus Gammon immediately for serving or eat as a cold cut within 2 days of cooking.