Lemonade Gammon with a Pimms Glaze
Not too tricky
- 900g lean, dry-cured unsmoked gammon joint
- 1.1 Litre lemonade
- 1x 250ml can pre-mixed Pimms and lemonade, or use neat Pimms for a stronger flavour
- 2 tablespoons prepared apple sauce
Place gammon in a large saucepan with a lid. Pour over the lemonade (liquid should just cover the joint). Bring to the boil on the hob and then lower the heat to simmer for calculated cooking time.
30 minutes before the end of cooking time place the Pimms into a small saucepan, add the apple sauce and bring to the boil. Reduce the heat and simmer for about 10-15 minutes until mixture has reduced slightly.
15 minutes before the end of the gammon cooking time remove joint and transfer to a chopping board. Carefully remove fat and score the remaining layer into diamonds or small squares. Spoon over the glaze/sauce and place in a roasting tin and transfer to a preheated oven at 180°C, 160°C Fan, Gas Mark 4, in the oven for 10-15 minutes until joint is golden brown.
Slice and serve sliced either hot or cold, spoon over any remaining juices with an apple, cucumber and mint salad and crusty bread.