Whole-gammon-recipe

Cranberry and pomegranate roast gammon

Slow-cooked for melt-in-the-mouth succulence, the meat is finished with a sticky, tangy glaze

By , 09 October 2018

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Cranberry and pomegranate roast gammon
  • 2 Hours 40 Mins

  • Serves: 12

  • Price: 96p per serving

Nutritional Info
Each 149g serving contains
  • Energy

    948KJ

    226KCAL

    11%
  • Fat

    12.2g

    med

    17%
  • Saturates

    4g

    med

    20%
  • Sugars

    5.7g

    low

    6%
  • Salt

    3.13g

    high

    52%
of your reference intake.
Typical energy values per 100g: 636kJ/152kcal.
Ingredients
  • 1.4kg Butcher’s Selection Unsmoked Gammon Joint
  • 1 onion, quartered
  • 2 celery stalks
  • 8 peppercorns
  • 2 star anise
  • 2 dried bay leaves, plus extra (or fresh bay leaves) to garnish
  • 500ml Asda Pomegranate Juice Drink
  • 500ml Asda Cranberry Juice Drink
  • 300ml red wine (optional)
  • 4tbsp cranberry sauce
  • ¼tsp ground five spice
  • 1 orange, thinly sliced
  • 2tbsp cloves
  • 1 pomegranate, seeds separated
  • Braised baby leeks, to serve
  • 50g Asda Dijon Mustard, to serve
Method
  • Put the gammon joint, onion, celery, peppercorns, star anise and bay leaves in a large pan. Cover with the pomegranate and cranberry juice drinks, plus the red wine, if using. Top up with cold water until the meat is fully covered.

  • Put the lid on the pan and place on a medium setting. Bring to the boil, reduce the heat then simmer for 2hrs.

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Drain the gammon and place on a baking tray. Cut off the rind, leaving a layer of fat 5mm thick. Score lines across the width of the fat, about 1cm apart.

  • Mix the cranberry sauce with the five spice and rub over the gammon. Arrange the orange slices on top, securing them in place with the cloves.

  • Roast for 20 mins or until the fat turns golden and the glaze is bubbling. Set aside to rest for 20 mins.

  • Garnish the gammon with the extra bay leaves and the pomegranate seeds. Serve with the braised leeks and the mustard on the side.