Ingredients

• 3kg/6¾lb gammon (smoked or unsmoked according to preference)
• 1 litre/1¾ pints pineapple juice
• 1 litre/1¾ pints apple juice
• 2 bay leaves
• 2 star anise
• 4 allspice berries
• 1 apple
• cut in half
• 1 orange
• peeled
• cut in half
• pith removed
• 1 lime
• zest only
• 1 cinnamon stick
• 7.5cm/3in piece fresh root ginger
• peeled
• 4 tsp thick-cut orange marmalade
• 2 tbsp clear honey
• 1 tsp mixed spice
• 1 tsp ground ginger
• 1 tsp freshly ground black pepper
• 2 bunches watercress
• leaves only
• 1 medium-sized fresh pineapple
• peeled and chopped
• ½ cucumber
• cut in half horizontally
• seeds scooped out with a spoon
• flesh finely chopped
• ½ medium fennel bulb
• thinly sliced
• 1 red chilli
• seeds removed
• flesh finely chopped
• 4 tsp golden caster sugar
• 2 tbsp raspberry vinegar
• 4 fresh beetroot
• cooked and chopped
• 2 large dessert apples
• peeled and finely chopped
• 1 lime
• zest and juice only
• 4 tbsp chopped fresh mint leaves

Directions

• For the gammon
• bring all of the gammon ingredients to the boil in a large pan. Reduce the heat to a simmer
• then cover and simmer for three hours
• or until the gammon is cooked through.
• Meanwhile
• for the marmalade glaze
• place all of the marmalade glaze ingredients into a pan and heat over a medium heat
• stirring well
• until the mixture is smooth and well combined.
• Simmer the mixture for 4-5 minutes
• stirring continuously
• then remove from the heat and set aside.
• Preheat the oven to 180C/350F/Gas 4.
• Transfer the cooked gammon to a roasting tin. (The cooking liquor can be strained and simmered for 20 minutes until thickened to the consistency of a sauce
• if desired
• to serve with the finished dish.)
• Remove the skin from the gammon
• leaving the underlying layer of fat exposed. Using a sharp knife
• score the fat all over in a diamond pattern.
• Brush the marmalade glaze over the gammon
• then bake in the oven for 25-30 minutes
• or until the marmalade glaze has turned golden-brown and is sticky
• then remove from the oven and set aside on a warm plate to rest.
• For the pineapple salsa
• in a bowl
• mix together the pineapple
• cucumber
• fennel and chilli until well combined.
• Heat the sugar and vinegar in a non-reactive pan until the sugar has dissolved and the mixture is well combined. Drizzle the mixture over the pineapple mixture and stir well to combine.
• For the beetroot and apple salsa
• place the chopped beetroot and apples into a bowl and mix well.
• Add the lime juice and zest and stir well to coat the beetroot and apple in it.
• Add the chopped mint and mix well.
• To serve
• place a handful of watercress into the centre of each of six serving plates. Carve the gammon into thick slices and place two slices onto the watercress. Place a spoonful of each salsa alongside the gammon. Drizzle the sauce around the edge of each plates
• if using.