Aperol and citrus baked gammon hero

Aperol and citrus baked gammon

The vibrant Italian aperitif, plus zesty oranges and lemons, give the traditional baked ham a zingy twist

, 15 October 2020

Be the first to rate this recipe

Aperol and citrus baked gammon
  • 2 Hours 15 Mins

  • Serves: 12

  • Price: £2.21 per serving

Nutritional Info
Each 192g serving contains
  • Energy

    1454KJ

    348KCAL

    17%
  • Fat

    16.5g

    med

    24%
  • Saturates

    5.8g

    med

    29%
  • Sugars

    12.5g

    med

    14%
  • Salt

    3.32g

    high

    55%
of your reference intake.
Typical energy values per 100g: 757kJ/181kcal.
Ingredients
  • 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
Method
  • 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.