Slow-roast a whole leg of gam­mon with ap­ple juice for a New Year's treat


for the glaze in a saucepan, then bub­ble un­til re­duced to a sticky glaze. Score the ap­ples around their equa­tor with a small, sharp knife.

3 Re­move the ham from the oven and in­crease the tem­per­a­ture to 200C/180C fan/gas 6. Care­fully trans­fer the ham to a board – the eas­i­est way to do this is to leave it to cool for 10 mins, then pop on clean wash­ing-up gloves to lift it. Pour away the cook­ing liq­uid and dis­card the aro­mat­ics. Use a small, sharp knife to cut and peel away the rind, leav­ing a thin layer of fat at­tached to the meat. Line your roast­ing tin with a few sheets of foil and place the ham in the mid­dle, fat-side up. Use a sharp knife to lightly score the fat in a criss-cross pat­tern. Re­turn the ham to the oven and bake for 30 mins un­til the fat starts to caramelise.

4 If the glaze has be­come a lit­tle thick, splash in a drop of wa­ter to loosen it, then brush all over the ham. Place the whole ap­ples in the tin too, and re­turn to the oven for an­other 20-30 mins, bast­ing the ham every now and then, un­til it's dark and sticky all over.

5 Be­fore serv­ing, mash the whole ap­ples (dis­card the stalks, skin and pips) with a lit­tle of the sticky sauce from the roast­ing tin. We dec­o­rated our ham with star anise, sprayed with edi­ble gold spray, and ar­ranged bay leaves and or­ange peel around the board. Serve warm slices of the ham with the ap­ple sauce, or cold in sand­wiches. Will keep for up to 1 week in the fridge, or slice and store in the freezer for up to 2 months.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.