Publications
- 2kg - smoked gammon
- 1 - onion, chopped
- 3 - celery stalks, chopped
- 250ml - vegetable stock
- - bouquet garni (bay leaves, thyme, parsley, pepper)
- 350ml - fizzy raspberry cooldrink
- 4 - cloves (optional)
- 100ml - homemade nectarine and cranberry chutney (see recipe below)
1 Preheat the oven to 180°C. Place the gammon, vegetables, stock and bouquet garni in a large cooking bag in a deep roasting dish and pour in the cooldrink. Seal the bag, prick a few holes in the top and roast for about 2½ hours. Remove from the oven and allow the meat to rest on a chopping board for 20 minutes. Reserve 125ml of the cooking liquid.
2 Using a sharp knife, remove the skin of the gammon. Be careful not to cut off the fat layer, only the hard outer skin on top of the fat. Score the fat layer in a 2cm diamond pattern without cutting into the meat. Press a clove into each diamond as an aromatic garnish if desired. Put the meat back in the roasting dish.
3 Mix the chutney and reserved cooking liquid and brush the glaze generously over the meat. Roast further until the fat layer becomes crispy (about 45 minutes or until the glaze is golden brown and caramelised). Baste frequently.
Tip For a delicious side dish, add a few slices of sweet potato and baby carrots to the pan while the glaze is caramelising.
Nectarine and berry chutney
Use frozen cranberries for this delicious chutney. Pit 500g nectarines and cut into slices. Place in a heavy-based pot together with 350g frozen cranberries, 2 medium-sized red onions (chopped), 375ml red wine or raspberry vinegar, 375ml light brown sugar, 1 small red chilli, 2cm fresh ginger (peeled and grated), 5 juniper berries, 1 cinnamon stick, 2 cloves, 3ml black peppercorns and about 5ml salt.
Stir over moderate heat until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer gently. Keep an eye on the chutney and stir occasionally until the mixture starts to thicken (about 45 minutes). Bottle the chutney and seal while still hot. Leave in a cool, dark place for about 3 weeks for the flavours to develop before using. The chutney is delicious on rolls with Camembert and cold meat, or with gammon or roast chicken. Makes about 2 jars.
