Baked Berkshire ham with lemon jam, pickled onion and red melon - 9Kitchen

Ingredients

• 1 free-range boneless leg ham (about 5kg)
• 500 gm lemon segments (about 15 lemons), juice reserved
• 1 cinnamon quill
• 500 gm caster sugar
• 10 gm pectin (see note)
• 1 sealed jar pickled onions (525gm)
• 1½ teaspoon finely grated fresh (or jarred) horseradish
• Pinch of xanthan gum (optional; see note)
• To taste: caster sugar
• 2 Granny Smith apples, coarsely grated
• 4 beetroot, juiced to yield 450ml
• 50 ml red wine vinegar
• 800 gm watermelon (about ½ small)
• Juice of ½ lemon