salty ham. Mustard is a must, sweetness is needed – marmalade is the go-to in my house – and lots of black pepper to finish things off. Go big on your gammon, it’s great cold on Boxing Day ...

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