Put gammon in a large pan, add celery, onion, carrot and peppercorns, cover with cold water and bring to boil. Simmer, covered, for 15-20min per 450g (1lb) plus 15min. Lift out gammon. Preheat oven to 200˚C (180˚C fan oven) mark 6.
Step 2
Meanwhile, make Cumberland glaze. Heat citrus zest and juice, redcurrant jelly, mustard and port in a pan to dissolve jelly. Bring to the boil and bubble for 5min until syrupy. Season to taste.
Step 3
Remove gammon rind and score fat in diamond pattern. Put gammon in a roasting tin, then stud fat with cloves. Spoon glaze over. Roast for 40min, basting with any juices. Add the redcurrant sprigs 10min before cooking time ends. Serve hot or cold carved into thin slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).