Cider Baked gammon with Oranges

Joint of Happy Meat Gammon, water (4 pints), dry cider (1/4 pint), 1 onion chopped, 6 allspice berries, 4 cloves, 2 bay leaves.

For Basting. dry cider (3/4 pint), demerara sugar (2 tbsp), dry mustard (1 tsp), mixed spice or ground allspice (1tsp).

For the Garnish. 2 oranges sliced with rind on.

1. Place the joint in a large pan and cover with water and dry cider.
2. Add onion, allspice,cloves and bayleaves and bring to boil.
3. Simmer gently for 10mins per Lb.
4. Drain joint and allow to cool slightly.
5. Heat oven to 200c (400F), mark 6.
6. Cut rind off and score fat in a criss cross pattern and place in a roasting tin.
7. Mix basting ingredients (except the cider) together and rub into the fat.
8. Pour the cider over and bake for 10mins per Lb.
9. Baste frequently with liquid from around the joint.
10. When nearly cooked, cover with orange slices which can be held on by cocktail sticks.
11. Return to oven to finish cooking.
12. Delicious served hot or cold

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