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Preparation Time: 2 hours
Cooking time: 1 hour 10 minutes
Serves: 8 persons

No nutritional facts are available, but this is a Slimming World recipe.

Ingredients

- 2.25kg (5lb) boneless unsmoked gammon joint
- 1 celery stick, halved
- 2 bay leaves
- 1 cinnamon stick, broken
- 2 tbsp whole cloves
- 4 level tbsp reduced-sugar marmalade

For the plum sauce:

- 1 red onion, roughly chopped
- 3 garlic cloves, crushed
- 1cm piece of root ginger, peeled and grated
- 600g (1lb 3oz) plums, pitted and roughly chopped
- 2 tbsp dark soy sauce
- ¼ tsp finely ground star anise
- 2 level tsp sweetner (or to taste)

Method

1. Rinse the gammon joint, pat dry with kitchen paper and place in a large saucepan. Add the celery, onion, bay leaves, cinnamon stick and 1 tsp of the cloves.

2. Cover with cold water and bring to the boil. Cover the pan and simmer for 1 hour 45 minutes, topping up with boiling water as necessary.

3. Drain the gammon, discarding the vegetables and spices, and set aside for 15 minutes.

4. Preheat the oven to 200°C/Fan 180°C Gas Mark 6.

5. Put the marmalade in a pan over a low heat to soften. Slice off the rind from the gammon, leaving a thin layer of white fat, and place the joint in a roasting tin. Score the fat with a criss-cross pattern and push a clove into each of the diamonds.

6. Brush the marmalade over the fat and roast for 30 - 35 minutes until tender and hot. Drain well, transfer to a serving plate, cover with foil and leave to stand for 20 minutes.

7. Meanwhile, put all the ingredients for the sauce into a saucepan with 100ml (3½fl oz) of water and bring to the boil over a high heat. Reduce the heat to low and simmer for 25 - 30 minutes, stirring occasionally, or until the plums have broken down. Remove from the heat and keep warm (you can also serve this sauce at room temperature).

8. Remove all visible fat from the gammon and serve hot with the plum sauce.