Berry-flavoured roast gammon
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.