Gammon with orange and apricot glaze
Preparation time: 15 minutesCooking time: according to weightServes: six
Ingredients:
- 1.35kg gammon joint
- 90ml of fresh orange juice
- 60ml apricot jam
- ground ginger
Take a 1.35kg (3lb) gammon joint and place into a large saucepan, pour over sufficient water to cover. Bring to the boil, cover and simmer for half the cooking time. To calculate this cook at 20 minutes per half kg plus 20 minutes at 180ºC/Gas Mark 4-5.
Meanwhile make the glaze. Place orange juice, apricot jam and a pinch of ground ginger into a small saucepan. Bring to the boil and simmer for five minutes.
Remove the joint from the pan, drain and carefully strip off the rind and discard. Score the fat into diamond shapes. Place the joint on a rack in a roasting tin and cook uncovered in a preheated oven for the remaining cooking time.
Twenty minutes before the end of the roasting time brush the glaze over the joint. Repeat the glazing 10 minutes later.
Serve the sliced gammon hot with a selection of seasonalvegetables, or cold with chutney and salads of your choice.
Supplied by BPEX
