Aperol and citrus baked gammon
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- 1.9kg Butcher's Selection Unsmoked Gammon Joint
- 300ml Aperol
- 200ml clementine juice
- 3 bay leaves
- 2 star anise
- 2 onions, quartered
- 2 sticks celery, chopped
- 4 oranges, thinly sliced, plus zest to garnish
- 500ml Prosecco
- 6tbsp soft light brown sugar
- 3tbsp thin-cut marmalade
- 1 lemon, thinly sliced
- 2 sprigs thyme, to garnish
Put the gammon in its netting in a large pan. Add the Aperol, clementine juice, bay leaves, star anise, onions, celery, and 1/3 of the orange slices Top up with the PRosecco and water so the joint is fully covered. Put the lid on, bring to a boil and simmer for 1 hr. Remove the pam from the heat and leave the gammon to sit in the cooking liquid for 30 mins.
Transfer 150ml of the liquid to a small pan. Add the sugar and marmalade, bring to a boil and simmer for 12-15 mins, stirring, until you have a sticky glaze.
Preheat the oven to 200C/180X Fan/Gas 6.
Remove the gammon from the pan and discard the remaining contents. When cool enough to handle, remove the netting. Cut off the ring, leaving a thin later of fat. Use a sharp knife to score the fat in a diamond pattern.
Layer all the remaining citrus slices on a roasting tray. Set the gammon on top and brush with 1/2 the glaze. Roast for 15 mins, brush with the remaining glaze, then cook for 25-30 mins until the glaze is golden and sticky.
Let the joint cool for 15 mins, then garnish to serve.