How to cook your free-range gammon:

1. Remove the gammon from the packaging, rinse with cold water and then dab dry before leaving to air at room temperature for 30 minutes. Next, soak it for a minimum of one hour.

2. Place the gammon into a large, lidded saucepan, cover with cold water, and bring to the boil. Drain it, then add some fresh cold water, cloves, bay leaves, and peppercorns and bring to the boil again. Reduce the heat, cover with a lid and simmer the gammon for 20 minutes per 500g / 1lb 2oz.

3. Remove the gammon joint from the pan, glaze if you wish and place the joint into the foil-lined roasting tray. Loosely cover with foil.

4. Roast in the centre of the oven at 240°C for 10 minutes per 500g / 1lb 2oz.

5. Take the gammon out of the oven and remove the foil. Brush it with a little more glaze at this stage if you’re using one. Line slices of orange on top of the ham and pin in place with cloves. Return it to the oven for a further 10-15 minutes, rotating the roasting tin so that the gammon cooks evenly.

6. The gammon is ready when the fat on top is sticky and golden brown.

7. Resting for a minimum of 15 minutes after cooking is very important as this allows the joint to relax before carving.

8. Enjoy!