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

Ingredients

• 1.2kg British dry cured gammon joint
• 150g cranberry sauce
• 150g orange marmalade
• 1 orange, zest and juice
• 1.5kg King Edward potatoes
• Sea salt
• 300g goose fat
• 1 garlic bulb, broken into cloves
• 5 sprigs thyme
• 2 sprigs rosemary
• 500g Brussels sprouts, peeled and trimmed
• 80g British dry cured bacon lardons, air dried and smoked
• 20g unsalted butter
• 600g leeks
• Vegetable oil
• Sea salt and cracked black pepper
• 300ml double cream
• 200g blue cheese, such as stilton