Berry-flavoured roast gam­mon

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Smoked gam­mon and berries are a match made in heaven. The raspberry-flavoured fizzy cooldrink can be sub­sti­tuted with berry juice. Serves 6 Prepa­ra­tion time: 25 min­utes Cook­ing time: 3½ hours Oven tem­per­a­ture: 180°C • 2kg smoked gam­mon

• 1 onion, chopped

• 3 cel­ery stalks, chopped

• 250ml veg­etable stock

• bou­quet garni (bay leaves, thyme, pars­ley, pep­per)

• 350ml fizzy raspberry cooldrink

• 4 cloves (op­tional)

• 100ml home­made nec­tarine and cran­berry chut­ney

1 Pre­heat the oven to 180°C. Place the gam­mon, veg­eta­bles, stock and bou­quet garni in a large cook­ing bag in a deep roast­ing dish and pour in the cooldrink. Seal the bag, prick a few holes in the top and roast for about 2½ hours. Re­move from the oven and al­low the meat to rest on a chop­ping board for 20 min­utes. Re­serve 125ml of the cook­ing liq­uid.

2 Us­ing a sharp knife, re­move the skin of the gam­mon. Be care­ful not to cut off the fat layer, only the hard outer skin on top of the fat. Score the fat layer in a 2cm di­a­mond pat­tern with­out cut­ting into the meat. Press a clove into each di­a­mond as an aro­matic gar­nish if de­sired. Put the meat back in the roast­ing dish.

3 Mix the chut­ney and re­served cook­ing liq­uid and brush the glaze gen­er­ously over the meat. Roast fur­ther un­til the fat layer be­comes crispy (about 45 min­utes or un­til the glaze is golden brown and caramelised). Baste fre­quently.

Tip For a de­li­cious side dish, add a few slices of sweet potato and baby car­rots to the pan while the glaze is caramelis­ing.

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