Place the gammon, carrots, leeks, celery, thyme in a large pot. Squeeze over the fresh ClemenGold® mandarin juice and fill the pot with water. Bring to the boil and simmer for 1hr15 with the lid half over the top of the pot (this prevents too much of the stock evaporating. However, you may still need to top up with a little water to ensure the gammon is submerged through the cooking time).
While the gammon boils make the glaze by simply mixing all the glaze ingredients together in a bowl.
Preheat the oven to 200°C. Remove the gammon from the pot (reserve the liquid to make gravy or use as stock in another recipe), remove the skin and lightly score the fat and season with salt and pepper.
Place the gammon on a roasting tray and roast for 20mins until the fat starts to crisp and turn light golden.
Remove from the oven and generously baste with the glaze. Turn the oven down to 180°C. Return it to the oven and roast for 45-60mins, basting frequently until golden and sticky. Serve with leftover glaze and your favourite roast potatoes.
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