Roasted Gammon With Red Wine And Cranberry And Cinnamon Glaze
Not too tricky
- 1kg (2¼lb) Good quality dry cured, unsmoked gammon joint
- 150ml (¼pt) Red wine
- 150ml (¼pt) Orange juice
- 1 Cinnamon stick
- 45ml (3tbsp) Cranberry sauce
- 2.5ml (½tsp) Cinnamon
Pre-heat oven to 180°C/Gas Mark 4-5.
Weigh the joint and calculate the cooking time:
20 mins per 450g/1/2kg (1lb) plus 20 mins.
(Allow about 1 hour for a 1 kg 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. Return to the roasting pan, but line with foil.
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 hot gammon 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.