For the joint:
- 2.5 kg boneless gammon joint
- 1 onion, peeled and quartered
- 2 carrots, peeled and roughly sliced
- 1 tsp black peppercorns
- 2 cinnamon sticks
- 2 bay leaves
- 1 litre ginger beer
- 2 oranges, quartered
- 2 tbsp clear honey
- 50 g light brown sugar
- 0.5 tsp cinnamon
- Juice of 1 orange
Put the gammon in a large pan and add the onion, carrots, peppercorns, cinnamon sticks and bay leaves. Pour over the ginger beer and top up with enough water to cover the gammon. Bring to the boil, skimming off any impurities. Simmer for about 1 hour and 15 minutes, topping up with boiling water if the pork starts popping out. Remove from the heat and leave to cool in the liquid for 1.5 hours.
Preheat the oven to 190°C/170°C fan/gas mark 5. Remove the gammon and transfer to a board. Remove the skin and score the fat into diamonds.
In a small saucepan, heat the honey, sugar, cinnamon and orange juice over a low heat, then increase the heat and bubble until it becomes syrupy.
Line a roasting tin with foil and transfer the gammon onto it, along with the quartered oranges. Brush half the mixture over the fat of the gammon. Roast in the oven for 45 minutes, brushing the remaining glaze over it halfway through.