Roast Gammon with Red Wine and Cranberry and Cinnamon Glaze

INGREDIENTS

1kg good quality dry cured, unsmoked gammon joint, rinsed

150ml red wine

150ml orange juice

1 cinnamon stick

3 tablespoons cranberry sauce

TIPS AND SERVING SUGGESTIONS

As an approximate guide allow 100g raw gammon per person for boneless joints and 170-225g for bone-in joints.

METHOD

Step 1

Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5. Weigh the joint and calculate the cooking time:20 mins per 450g plus 20 mins (allow about 1 hour for a 1kg joint).

Step 2

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.

Step 3

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.

Step 4

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. Line the roasting pan with foil and return the joint.

Step 5

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.

Step 6

Serve the gammon joint with seasonal vegetables.