Roast gammon with toffee apples

SERVES 10

Serve up this impressive roast gammon with sticky toffee apples and caramelised onions for a show-stopping Sunday roast centrepiece. A gammon joint is easy to carve and affordable, here simmered in apple juice for maximum flavour and made special with a glossy maple syrup glaze.

WHAT YOU’LL NEED

2kg unsmoked gammon joint, skin removed

2 carrots, halved

1 celery stalk, halved

2 onions, 1 halved and 1 sliced into thin rings

1ltr apple juice

4 Braeburn apples

4 tbsp maple syrup

200ml chicken stock

METHOD

Put the gammon in a large, deep pan. Add the carrots, celery and halved onion, then cover with apple juice. Top the pan up with cold water until the liquid completely covers the gammon.

Bring to the boil, then reduce to a simmer and cook for two hours with a lid, checking a couple of times to make sure the liquid is still covering the gammon.

Pre-heat the oven to gas six, 200C, fan 180C.

Remove the gammon from the pan and place on a large board; pat dry. Score the fat into large diamonds with a small sharp knife.

Put the onion rings in the centre of a large roasting tin and place the gammon on top, then scatter the apples around the edges.

Drizzle the maple syrup over the gammon and apples. Pour the stock into the tray and roast for 35-40 minutes until golden and caramelised.

Remove from the oven and leave to rest for 10 minutes, then slice and serve with the apples, onions and juices.

Find more recipes at www.realfood. tesco.com/recipes