Preparation Time: 10 minutes Note – the joint will benefit from being soaked overnight in water Cooking Time: 2½ to 3 hours + 20 minutes resting time Serves: 15 Ingredients: 3kg good quality dry cured, green (unsmoked) gammon joint 300ml (½pt) red wine 300ml (½pt) orange juice 2 mulled wine spice sachets 2 to 3 cinnamon sticks 100ml (9 tablespoons) cranberry sauce 5ml (1 teaspoon) ground cinnamon
Cooking Instructions: 1. Pre-heat the oven to 180°C. Weigh the joint and calculate the cooking time: 20 minutes per 450g /½kg plus 20 minutes. 2. Double line a large roasting tray with foil and place the joint in the roasting tray. Pour over the red wine and orange juice and add the mulled wine sachets and cinnamon sticks. Place another piece of foil on top of the tray and roast in oven for 2½ hours. 3. Baste and turn the joint over half way through the cooking time. Remove the roasting tray from the oven and carefully remove the joint. Pour the juices into a saucepan, add the cranberry sauce and reduce for around 5 minutes. 4. Remove the rind from joint and score the fat. Return the joint to the roasting tray, which should still be lined with the foil. 5. Spoon some of the cranberry juices over the joint and then return to the oven for a further 10-15 minutes until the glaze is syrupy and the fat browned. To serve Serve the hot gammon with roasted potatoes and parsnips and braised red cabbage with apple. Or carve the gammon joint from a buffet for Christmas and New Year party guests. Recipe Courtesy of BPEX