Kitchen Stories: Roast Smoked Gammon Joint

Festive dish, a little different from usual in Greek cuisine, but very, very tasty.
In British cuisine it is as common as turkey in USA. We can cook it boiled (to remove the excess salt), or roast it in the oven, usually with a sweet sauce of honey or jam on top and serve it sliced.
This time we did not use any sauce! Only a few vegetables.

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Ingredients

1 piece smoked ham 2 kg with the skin
4 medium potatoes
2 large carrots
2 red peppers
1 lemon or orange, cut in 4
3 tbsp tablespoons olive oil
few cloves
pepper, oregano, thyme

We wash the ham with cold water and pat dry. Ideally put the ham into a pot with cold water and place it in the refrigerator to stay overnight

Clean and wash vegetables. Pour the olive oil over it and sprinkle with spices.
We do not add salt since the ham itself is salty. If we so prefer we can cross cut the skin to a depth of ½ cm in squares and fix a clove in the centre of each square.
Cover the pan with foil and place in oven at 200℃ for 1½ hour

In one hour we check the food and turn the meat on the other side. We don't move the vegetables

In 20' we check again, turn the meat once again, bringing the skin side up. Leave the pan uncovered, lower the temperature of the oven at 170℃ and put it back in the oven to get a nice brown color