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Method

1. Preheat the oven to 150C/130C Fan/Gas 2.

2. Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid.

3. Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky.

4. Increase the oven temperature to 220C/200C Fan/Gas 7.

5. Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed.

6. Return to the oven for 25–30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish.

7. To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine.

8. Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below).