Gammon cooked in apple juice and thyme
- 1.4kg unsmoked gammon joint
- 1 small onion, halved
- 1 carrot, halved
- 1 large sprig thyme
- 400ml apple juice
- 3 level tbsp orange marmalade
- 3 level tbsp Dijon mustard
Pre-heat the oven to 160C/140C Fan/Gas 3.
Put the joint in a roasting tin with the onion, carrot, thyme, apple juice and 200ml water. Cover the tin with foil, so it forms a tent but doesn’t touch the meat. Crimp the foil tightly around the edges of the tin. Roast for 3 hours and 30 minutes.
Increase the oven temperature to 190C/170C Fan/Gas 5. Remove the foil from the gammon. Drain off the cooking liquid. Discard the onion, carrot and thyme.
Using a sharp knife, score stripes on the gammon skin. Mix the marmalade and mustard together and brush over the joint. Return to the oven, uncovered, for 10-15 minutes. Serve hot or cold, thinly sliced.