Roast Gammon with Orange and Apricot Glaze
Not too tricky
- 1x 1.35kg lean gammon joint
- 6 tablespoons fresh orange juice
- 4 tablespoons apricot jam
- Pinch ground ginger
- 3 dried apricots, roughly
Place a the gammon joint in a large saucepan and cover with water. Bring to the boil and simmer for 30 minutes.
Heat the orange juice, apricot jam, ground ginger and apricots, in a pan for 5 minutes.
Remove the joint from the pan, drain, remove 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
Cut the gammon into thick slices and serve with orange and coriander couscous, broad beans and drizzle with any hot glaze from the bottom of the roasting pan.