Glazed Gammon

Pre-heat oven to: 220°C/425°F/Gas 7
Time in oven: 30 minutes
Serves: 15-20


4 lb/1.8kg gammon joint, boned
1 ¼ pt/700ml cider
8 oz/225g apricot jam
2 tblsp curry powder
12 clementines
1 oz/25g butter
fresh herbs


1. Soak joint in water for 2-3 hours or overnight. Drain and place in fresh water in large pan.
2. Bring to the boil, simmer for 30 minutes, drain off water and return joint to pan.
3. Pour on cider and sufficient water to cover. Bring to the boil, cover and simmer for 1 hour.
4. Drain, cool slightly, cut away rind while warm and score diagonal pattern on fat with knife.
5. Mix jam and curry powder, warm through with 1-2 tblsp water and spread generously over gammon.
6. Roast joint for 30 minutes, re-glazing occasionally.
7. Thoroughly peel clementines and dot with butter. Bake in oven for 10 minutes. Allow to cool or serve hot.
8. Serve joint with clementines and garnish with fresh herbs.

Anna Stewart, Dowanvale, Glasgow