Add some zest to your festive spread with Nicci Gurr’s colourful Christmas Sweet & sour baked ham, inspired by her bountiful smallholding and created using locally sourced and free-range ingredients

1. Put the gammon joint, cider, peppercorns, onion, bay, celery, carrots and parsley into a large pan, followed by enough water to cover the ham, then add the thyme and rosemary. Bring slowly to the boil, skim off any scum, then lower to a gentle simmer, cover and cook gently for 1½ hrs, or until the meat is tender. Turn off and leave to cool to room temperature, then leave the meat in the liquid in the fridge for up to two days until you are ready to bake it.
2. Heat oven to 220˚C/200˚C fan/gas 7. Lift the ham onto a board and, using a small sharp knife, remove the skin and string, leaving as much fat as possible on the joint. Score the fat in a criss-cross pattern, without cutting through the meat. Put the ham in a roasting tin lined with a double layer of foil.
3. Heat the Wonderchup, sesame oil, soya sauce, ginger and star anise and cider vinegar in a saucepan until amalgamated. Leave to cool a little so the glaze thickens.
4. Spread the glaze over the ham, then push star anise into some of the diamonds and bake for 40 mins until glossy and caramelised in patches. Baste the ham, spooning the glaze over it a couple of times during the cooking time. Leave to cool slightly before slicing and serving. 

‘Dinner Parties Delivered’ is a brand new service from professional, experienced caterers, Home Gurr’own. Enjoy their delicious and fuss-free, local Kentish menus with family and friends. Simply order your freshly cooked menu to heat and serve at home. Interested to learn more? Check out Home Gurr’own’s website homegurrown.co.uk/dinner-party-caterer/ or call Nicci on 07747 816541.