Spiced roast gammon with redcurrant sauce sw

1. Method
Wash the gammon joint, pat dry with kitchen paper and place in a large pan. Trim and halve the celery, peel and halve the onion and add to the pan along with the bay leaves, cinammon and 1 tbsp cloves. Pour in sufficient cold water to cover the joint completely.
Bring to the boil - this will take about 15 minutes - then cover the pan and simmer for 1.5 hours topping up with boiling water as necessary. Drain the gammon and set aside for 15 minutes.
Preheat the oven to 200C/400F/Gas 6. Slice off the rind from the gammon, leaving a thin layer of fat, and place the joint in a roasting tin. Score the fat in a criss-crossed pattern, and push a clove into each of the diamonds of fat.
Soften the marmalade and then brush all over the fat. Place in the oven and bake for 30-35 minutes until tender and hot. Drain well, transfer to a serving plate, cover with foil and allow to stand for 20 minutes.
Meanwhile make the redcurrant sauce. Place the redcurrant jelly in a pan with the lemon juice and heat gently until melted. Add the redcurrants, bring to the boil and simmer for five minutes until tender. Add sufficient sweetener to taste.
Slive the gammon, remove all visible fat, place on serving plates and serve accompanied with the redcurrant sauce and sprinkled with parsley.

2. Note: The joint can be boiled up to two days in advance. The sauce can be made the day before