Orange and Pomegranate Gammon

Think this will become the Gammon recipe for each Christmas Eve from now on! Recipe is based on Nadia's Orange and Pomegranate Christmas Gammon recipe. 

1.5kg gammon - soaked overnight if you remember
1 litre orange juice - carton of 'from concentrate' works just fine
2cm fresh ginger sliced
2 tsp ground allspice
1 medium onion, skin on, quartered

2 tsps dark muscovado sugar

2 tbsp pomegranate molasses
Seeds of ½ pomegranate

For the winter serve with

Braised Red Cabbage: About two hours ahead of starting on the gammon prepare and cook braised red cabbage to accompany the gammon (and many other meals over Christmas and New Year!). Delia Smith's Braised Red Cabbage with Apples recipe is always a winner. 

Other options are Peas and Spring Onions - for example JO's recipe.

To the gammon:

1. Put the gammon into pressure cooker and pour in the orange juice. Add water to ensure that the level of liquid is half way up the joint. Add the ginger, allspice and onions. Bring to High pressure and cook for 20 minutes. 
2. Reduce pressure then lift the joint out of the cooker, reserving the stock, and set the gammon aside to cool a little.
3. Preheat the oven to 180C 
4. For the glaze: Mix the sugar and pomegranate molasses with 2 tbsps of the reserved orange stock.
5. Remove and discard the rind of the gammon Score a diamond pattern in the fat with a sharp knife. Put in a baking tray (either just larger than the joint and/or foil lined to ensure there is enough 'sauce'). Brush with glaze then push a few pomegranate seeds into slits. Scatter any remaining seeds over and around the gammon and add a few more tbsp of the orange stock in the tray at the base of the joint. 
6. Roast for 40 minutes.
   
   
   Serve sliced with new potatoes (boiled for most of us; baked for daughter), braised red cabbage, the seeds from other half of the pomegranate and the 'sauce' from the baking tray.