Rosemary & maple gammon

Strip the leaves from ⅔ of the rosemary; set aside. Put the remaining rosemary, the stripped sprigs, gammon, onion, garlic and carrot in a large pan. Cover with cold water, bring to just below boiling point, then reduce to a very gentle simmer. Cover the pan, leaving the lid slightly ajar, and cook for 40 minutes.

Meanwhile, zest the orange using a fine grater and juice ½ of it. Chop the reserved rosemary leaves as finely as possible and put in a small pan with the orange zest, juice, maple syrup, brown sugar and vinegar. Warm for 3-4 minutes over a low heat to encourage the sugar to dissolve and the rosemary to infuse into the glaze.

Preheat the oven to 220ºC, gas mark 7. Carefully cut any rind away from the meat, leaving a fatty layer. Sit in a small baking dish or roasting tin (it should fit snugly), score the top and pour the glaze all over. Roast for 25-30 minutes, basting 3 times during cooking. Take out of the oven, ensuring the juices run clear, and allow to rest for at least 10 minutes before carving. Use a little of the remaining glaze and juices as a sauce.