1 clementine, thinly sliced in discs
pinch finely grated clementine zest
1 tbsp lemon juice
2 tbsp Dijon mustard
½ x 340g jar thin-cut marmalade
2 tbsp wholegrain mustard
3 bay leaves
1–2 tbsp caster sugar
2 cinnamon sticks
50²µ/1¾´Ç³ú demerara sugar
400g/14oz full fat crème fraîche
2.5kg/5lb 8oz gammon joint
1 litre/1¾ pints orange juice