4 tbsp maple syrup
2 orange, 1 halved, zest and juice of the other
1kg/2lb 4oz ham joint
750ml/1½fl oz orange juice
2 whole star anise
2 bay leaves
½ large pumpkin
salt and freshly ground black pepper
4 tbsp olive oil
50g/2oz lactose free butter
Preheat the oven to 200C/400F/Gas 6. In a bowl, mix together the orange zest, juice and maple syrup.
To a large pot, add the water, one orange, cloves, the bay, star anise and peppercorns. Finally place the ham joint in the liquid and simmer with a lid on for 1 hour and 30 minutes.
Meanwhile cut the pumpkin half in half again. Place the pumpkin on an oven dish, skin-side down, and trickle olive oil over.
Season with salt and freshly ground black pepper, add a knob of lactose free butter in each pumpkin slice and bake in the oven for 45 minutes. When cooked set aside under foil to keep warm.
When the ham has cooked, remove from the liquid, place on a baking tray, and then drizzle the maple syrup and orange over the top.
Bake for a further 15 minutes, or until the ham is glazed. Carve the gammon and serve with scoops of soft pumpkin flesh.
Recipe adapted from: Good Food