Roast Gammon with Orange and Apricot Glaze
Not too tricky
- Lean gammon joint
- Fresh orange juice
- Apricot jam
- Ground ginger
- Dried apricots
Place a 1.35kg (3lb) lean gammon joint in a large saucepan and cover with water. Bring to the boil and simmer for half the calculated cook time.
Heat 90ml (6tbsp) fresh orange juice, 60ml (4tbsp) apricot jam, pinch of ground ginger and 3 dried apricots, roughly chopped, in a pan for 5 minutes.
After calculated boiling time remove joint from the pan, drain, strip off the rind and any excess fat and score the remaining fat into diamonds. Place in a roasting tin lined with foil and brush with some of the glaze.
Bake for the remaining half of the cooking time. Re-glaze again and if joint starts to catch cover with foil.
Serve gammon hot cut into thick slices with orange and coriander couscous, broad beans and drizzle with any hot glaze from the bottom of the pan.