Pork Leg Roast with Apples
Easy
6
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A tasty centre piece for your Sunday roast, this pear and port roast gammon adds a fruity spin to elevate your dinner table.
Prep time: 25 mins
Cook time: 3 hrs and 0 mins
Serves: 8
Cooking Skill: Cook Like A Pro
Step 1
Preheat oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
Place the gammon in a large saucepan and cover with fresh cold water. Add the vegetables, bay leaves and peppercorns. Bring to the boil slowly, cover and simmer gently for 1 hour 45 minutes.
Step 3
Allow the joint to cool in the cooking liquid for 30 minutes.
Step 4
Remove the gammon from the cooking hand and using a sharp knife carefully remove the rind and some of the underling fat, leaving a thin layer of fat. Cut a lattice pattern over the gammon.
Step 5
For the Crust:
In a small bowl, mix together the honey, mustard and orange juice. Smear the mix over the gammon and scatter over the szechuan pepper. Finish with a drizzle of olive oil.
Step 6
Bake the joint for about 25-30 minutes or until golden and caramelised.
Step 7
Meanwhile, to prepare the chutney, in a medium saucepan melt the butter and add the onions. Fry for 10-15 minutes until soft and golden brown.
Step 8
Add the bay leaf, sugar, vinegar, wine and pears. Bring to the boil, cover and simmer rapidly for 10 minutes.
Step 9
Remove the lid and simmer gently for a further 30 minutes until reduced and syrupy and the mixture resembles chutney. During the last 2 minutes of cooking add the port. Remove from the heat and set aside.
Step 10
Serve the gammon hot or cold with the pear and port chutney.
Step 1
Preheat oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
Place the gammon in a large saucepan and cover with fresh cold water. Add the vegetables, bay leaves and peppercorns. Bring to the boil slowly, cover and simmer gently for 1 hour 45 minutes.
Step 3
Allow the joint to cool in the cooking liquid for 30 minutes.
Step 4
Remove the gammon from the cooking hand and using a sharp knife carefully remove the rind and some of the underling fat, leaving a thin layer of fat. Cut a lattice pattern over the gammon.
Step 5
For the Crust:
In a small bowl, mix together the honey, mustard and orange juice. Smear the mix over the gammon and scatter over the szechuan pepper. Finish with a drizzle of olive oil.
Step 6
Bake the joint for about 25-30 minutes or until golden and caramelised.
Step 7
Meanwhile, to prepare the chutney, in a medium saucepan melt the butter and add the onions. Fry for 10-15 minutes until soft and golden brown.
Step 8
Add the bay leaf, sugar, vinegar, wine and pears. Bring to the boil, cover and simmer rapidly for 10 minutes.
Step 9
Remove the lid and simmer gently for a further 30 minutes until reduced and syrupy and the mixture resembles chutney. During the last 2 minutes of cooking add the port. Remove from the heat and set aside.
Step 10
Serve the gammon hot or cold with the pear and port chutney.
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