OR Maple Syrup and Ginger Glaze
OR Winter Fruit Glaze
OR Orange and Apricot Glaze
Tropical Mix together 45ml (3tbsp) mango chutney, 30ml (2tbsp) lime marmalade, zest and juice of ½ lime and brush over the joint.
Maple syrup and ginger Mix 30ml (2tbsp) maple syrup with15ml (1tbsp) ginger syrup from jar plus 2 pieces stem ginger, thinly sliced.
Winter fruit Mix together 45ml (3tbsp) plum or dark berry jam and a pinch of allspice, and heat until melted then glaze as above.
Orange and apricot Heat 90ml (6tbsp) fresh orange juice, 60ml (4tbsp) apricot jam, pinch ground ginger and 3 dried apricots, roughly chopped, in a pan for 5 minutes.
Allow 20 minutes per 450g/½kg (lb) plus 20 minutes, 180°C/Gas Mark 4-5.
Place joint in a roasting tin, cover with foil and roast for the calculated cooking time. (You can add some liquid to the tin e.g. water, fruit juice etc. - enough to cover the base of the tin).
Remove foil 20-30 minutes before the end of the cooking time.
Carefully remove the rind and score the fat.
Brush or spoon over the joint your favourite glaze 20 minutes before the end of the cooking time.
Allow 20 minutes per 450g/½kg (lb) plus 20 minutes.
Place the joint in a large pan and cover with cold water.
Bring to the boil and simmer for the calculated cooking time. Keep the pan topped up with water during cooking.
Cloves, black peppercorns and bay leaves can be added to the water to enhance the flavours, or boil for half the cooking time and roast for the remainder.