Start the gammon early

There’s nothing like the tempting aromas of roasting gammon in the morning to get the household excited about the imminent big feast (and the next day’s leftovers). Get it on the go early to make way for the lamb rack.

ROAST GAMMON GLAZED WITH SOFT-EATING NECTARINES, APRICOTS AND VERJUICE

Serves 8 to 10

A LITTLE EFFORT Preparation: 10 minutes Cooking: 1 hour 30 minutes

white onions 2, quartered carrots 3, quartered fennel 1 bulb, quartered cloves 4 peppercorns 1t

Woolworths bone-in gammon

1 x 2.5–3 kg maple syrup 1 cup

Dijon mustard 4T verjuice 2 cups cloves 1t star anise 1t

Woolworths soft-eating nectarines 250 g Woolworths soft-eating apricots 250 g

1 Preheat the oven to 180°C. Place the onions, carrots, fennel, cloves and peppercorns in a large, deep baking dish or saucepan. Place the gammon on top of the vegetables. Pour in enough water to come halfway up the sides of the gammon. 2 Poach for 30 minutes per kilogram (this reduces the roasting time).

3 Remove from the dish and allow to cool. 4 To remove the skin, carefully slice underneath it from one side to the other. Use small, quick strokes to help peel the skin up and away from the fat. 5 Place the maple syrup, mustard, verjuice, cloves and star anise in a saucepan and bring to the boil. Reduce the heat and simmer for 15 minutes. 6 Pour the glaze over the nectarines and apricots and allow to cool. 7 Place the apricots and nectarines on the gammon using toothpicks to secure them, pour over the glaze and roast the gammon until crispy and golden. CARB-CONSCIOUS, DAIRY-FREE

WINE: Woolworths Laibach Merlot 2017