Roast Gammon with Cranberry and Orange Glaze, Roast Potatoes, Blue Cheese Creamed Leeks and Sprouts

To make the glazed gammon: 

Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit/gas mark 6. Remove any rind from the gammon and diamond score the fat. Place on a baking tray, loosely wrapped in foil, and roast for 1 hour. To make the glaze, add the cranberry sauce and orange marmalade to a small saucepan, add the orange juice and zest and heat while stirring until combined. Bring to the boil, remove from the heat and allow to cool. Remove the gammon from the oven and uncover, return to the oven for 15 minutes before brushing generously with the glaze and cooking again for another 15 minutes. Remove the gammon, brush with the glaze again and rest for 20 minutes. 

To make the roast potatoes:

Peel and cut the potatoes into halves or quarters, no less than 2 inches. Place into a large saucepan and cover with cold water. Place the saucepan over a medium heat and season the water well with salt. Slowly bring to a simmer and allow to gently cook for 8-10 minutes until nearly cooked. Remove from the heat and drain, shake the potatoes to rough up the edges then transfer to a wire rack to steam dry. Preheat the oven up to 220 degrees Celsius/425 degrees Fahrenheit/gas mark 7. Add the goose fat to a deep roasting tray. Place into the oven and allow the fat to heat for 5 minutes. Carefully add the potatoes to the fat and turn to coat the potatoes, return to the oven and roast for 30 minutes, turning the potatoes around every 10 minutes. For the final ten minutes, add the garlic cloves, thyme, rosemary to the tray. Once cooked, remove the potatoes from the fat and season well. 

To make the sprouts: 

Slice the sprouts in half. Add the bacon lardons to a large frying pan on a medium heat and cook until slightly coloured. Remove the bacon and add the butter to the pan and heat until it foams. Add the sprouts, cut side down, and cook over a medium heat for 4-5 minutes until golden brown. Add the bacon back to the pan and mix with the sprouts. Cook for 2 more minutes. 

To make the creamed leeks:

Preheat the grill to a medium heat. Slice the leeks in half lengthways and place cut side up on a lined roasting tray. Brush with the vegetable oil and season with salt and pepper. Grill for 8-10 minutes until slightly charred. Add the cream to a small saucepan and bring to a simmer, season with salt and pepper then crumble in the blue cheese and remove from the heat. Stir until the cheese has melted then drizzle the hot cheese over the leeks. 

To serve: 

Slice the gammon and serve on warm plates with the roast potatoes and creamed leeks and sprouts and bacon. Drizzle over any remaining orange and cranberry sauce and enjoy!