Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 062011

Serves  6
Preparation time  30 minutes
Cooking time  2 hours
Preheat  190°C, 375°F, Gas 5


  • 3lb joint bacon gammon
  • 20 whole  cloves
  • 1 bay leaf
  • ? teaspoon mace
  • 120ml [4 fluid oz] orange juice
  • 120ml [4 fluid oz] chicken stock [ready made or from a cube is fine – see stock section]
  • Juice and grated rind of one lime
  • Juice and grated rind of one lemon
  • Juice and grated rind of two oranges,

Place joint in a saucepan and cover with stock, bay leaf, juice and rind of the lime, juice and rind of the lemon, and juice and rind of ONE orange [reserving the juice and rind of the other orange for later]. Bring to the boil, removing any scum from surface. Reduce heat and simmer very gently for one hour.

Take the joint out of the saucepan, reserving the liquid, and remove the thick skin. Place the joint in an oven proof dish, fat side up. Push the cloves into the fat. Mix the mace with the reserved juice and rind of one orange, and pour over the joint. Bake in a moderate oven for 40 minutes, basting frequently with the reserved liquid from the saucepan. Serve hot or cold.