Mary Berry showed James how to make a tasty ham/gammon with marmalade and clementine glaze, garlic roasted potatoes and a double mustard sauce on Mary Berry’s Festive Feasts.

The ingredients for the gammon are: 2.5kg gammon joint, 1 litre orange juice, 3 bay leaves and 2 cinnamon sticks.

For the sticky glaze: 4tbsp thin cut marmalade, 4tbsp water, 50g demerara sugar, and 1 clementine, sliced.

For the mustard sauce: 400g creme fraiche, 2tsp wholegrain mustard, 2tsp Dijon mustard, 2tsp caster sugar, pinch of clementine zest, 1 tbsp lemon juice, salt and black pepper.

See Mary’s Christmas recipes in her book titled: Mary Berry’s Christmas Collection available from Amazon now.