« Roast Gammon with Cranberry Glaze »

For a real showstopper, try this recipe!

Serves 4-6

Prep 20 mins per 450g1/2kg (1lb) plus 20 mins (About 1 hour for a 1kg joint)

Ingredients:

• 1kg Good quality dry cured unsmoked gammon joint
• 150ml red wine
• 150 ml orange juice
• 1 mulled wine spice sachet
• 1 Cinnamon stick
• 45 ml (3tbsp) English Provender Wild Cranberry Sauce

Method:

Pre-heat oven to Gas Mark 4-5, 180°C, 350°F.

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, basting  and turning  joint half way through cooking time.  

Remove the pan from the oven and carefully remove joint.  Pour juices into a small saucepan. Add the cranberry sauce and boil for 5 mins until reduced and syrupy.  

Remove rind from joint and score the fat.  Return to the roasting pan, lined with fresh foil. 

Spoon the cranberry juices over the joint and return to oven for a further 10-15 mins until glazed and slightly caramelised.  

Serve hot with roast potatoes, parsnips and braised red cabbage.