I'm doing a gammon joint on sunday and hoping to do it in a marmalade glaze of some sort. Should I put the marmalade on before, or during, or near to the end of cooking? I got some fantastic stir fry advice on here a few days ago so figured I'd see where I'd get with gammon advice. Thanks.

I always boil my joint and then let it cool completely. I then mix mustard powder and marmalade together over a low heat until just warm and combined, brush all over the gammon, then into the oven for 30 minutes to heat through and get a lovely sticky glaze.

That sounds amazing. Thanks.