This delicious gammon recipe with mulled wine and cranberry glaze is the perfect Boxing Day recipe. Serve with salad and sautée potatoes.
Serves 5
Cooking Time 60 mins
What You’ll Need:
- 1kg (2¼lb) Good quality dry cured,
- unsmoked gammon joint
- 150ml (¼pt) Red wine
- 150ml (¼pt) Orange juice
- 1 Mulled wine spice sachet
- 1 Cinnamon stick
- 45ml (3tbsp) Cranberry sauce
- 2.5ml (½tsp) Cinnamon
What To Do:
- Pre-heat oven to Gas Mark 4-5, 180°C, 350°F.
- Weigh the joint and calculate the cooking time: 20 mins per 450g/1/2kg (1lb) plus 20 mins. Allow about 1 hour for a 1 kg joint.
- Double line a large roasting pan with foil, place joint in roasting pan. Pour over the red wine, orange juice and add
- mulled wine sachet and cinnamon stick.
- 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.
- 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. Return to the roasting pan, but line with foil.
- 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.
- Serve hot gammon with roasted potatoes and parsnips and braised red cabbage with apple.
Recipe from Lovepork.co.uk