Gammon with citrus glaze, potato roasties and blue cheese pears

Ingredients

• 3 kg unsmoked boneless gammon
• 2 oranges, sliced
• 2 lemons, sliced
• 4 bay leaves
• 2 cinnamon sticks
• 6-star anise
• 1 tbsp black peppercorns
• 2 onions, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 bottle of dry white wine
• 2 L chicken stock
• Zest and juice of 2 oranges
• Zest and juice of 1 lemon
• 100 ml honey
• 50 ml Dijon mustard
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 2 kg medium potatoes, peeled
• 100 ml duck fat or olive oil
• 2 tbsp fresh rosemary, chopped
• Sea salt and black pepper
• 2 tbsp semolina flour
• 8 medium firm pears
• 200 g premium blue cheese
• 100 g mascarpone
• 50 g toasted walnuts, chopped
• 2 tbsp honey
• Fresh thyme sprigs for garnish