Ingredients:
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1 medium red onion, quartered
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1 leek, chopped and washed
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2 carrots, peeled and roughly chopped
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2 stalk celery sticks, cleaned and roughly chopped
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2 ounces flat leaf parsley
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2 bay leaves
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3 pounds gammon, or cured ham, boned and loosely rolled
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2 ounces whole cloves
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2 tablespoons chunky-cut marmalade
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2 tablespoons soft dark brown sugar
Instructions:
# Place all the roughly chopped vegetables into a pan large enough to hold them and the gammon with spare room for the liquid. Lay the gammon on top of the vegetables and cover with cold water, making sure the meat is under the water. If the gammon floats to the top, place a heavy plate on it to weigh the gammon down.
# Bring the gammon to a gentle boil. With the help of a slotted spoon, remove any white scum that may rise to the surface. After approximately 20 minutes, lower the heat and continue to cook the gammon for an additional hour.
# Preheat the oven to 400 F.
# Remove the gammon from the water and place it onto a pan with a rack so the excess liquid can drain. Keep the stock as the base for other recipes.
# Using a sharp knife, remove the tough skin on the gammon, leaving a layer of fat no more than 1/8 in thickness.
# Lightly slash the fat diagonally 3/4 in apart in both directions to create a diamond pattern. Stud the center of each diamond with a clove.
# Make your glaze by mixing the marmalade and sugar in a small bowl.
# Smear the glaze over the ham and put it into a roasting tin, uncovered.
# Bake in the hot oven for 15 mins or until the sugar has melted, is bubbling and has turned a golden brown color. Because of the high sugar content in the glaze, it can go from golden to burnt in seconds, so it's best to remove it from the oven sooner than later and keep a close eye on the caramelization process.
# Remove the ham from the oven and leave to cool slightly for at least 15 minutes if serving it immediately. Or cool the ham entirely if storing.
Changing Climate and Growing Concerns of Future Food Supplies
