Roasted Gammon With Red Wine And Cranberry And Cinnamon Glaze
Not too tricky
- 1kg good quality dry cured, unsmoked gammon joint
- 150ml red wine
- 150ml orange juice
- 1 cinnamon stick
- 3 tablespoons cranberry sauce
- ½ teaspoon ground cinnamon
Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5. Weigh the joint and calculate the cooking time:20 mins per 450g plus 20 mins (allow about 1 hour for a 1kg joint).
Double line a large roasting pan with foil, place joint in roasting pan. Pour over the red wine, orange juice and add the cinnamon stick.
Place another piece of foil on top of the tin and roast in oven for 1 hour. Baste and turn joint over half way through cooking time.
Remove the pan from the oven and carefully remove joint. Pour juices into a small saucepan. Add cranberry sauce to juices and reduce for 5 minutes. Remove rind from joint and score the fat. Line the roasting pan with foil and return the joint.
Spoon some of the cranberry juices over the joint and then return to oven for a further 10-15 minutes until glaze is syrupy and fat browned.
Serve the gammon joint with roasted potatoes and parsnips and braised red cabbage with apple.
As an approximate guide allow 100g (4oz) raw gammon per person for boneless joints and 170-225g (6-8oz) for bone-in joints.