Our gammon joints need not be the reserve of chilly winters nights. Paired with a cabbage and beetroot salad, this Blackcurrant compote glazed gammon joint makes for a delicious supper even in warmer weather.
Serves 6-8 people Preparation time 10 minutes Cooking time 50 minutes
3 lbs Denhay smoked gammon joint
2 bay leaves
1 medium onion or 3 small shallots, quartered
1 tsp black peppercorns
125 ml/1/2 cup blackcurrant compote/preserves
extra blackcurrant compote for serving (optional)
Preheat the oven to 180°C/350°F. Place a smoked gammon joint in a roasting pan. To the pan add bay leaves, peppercorns and quartered onion, then add water, it should come halfway up the walls of a roasting pan. Cover with a double layer of tin foil and cook for 30 minutes. Take out of the oven, uncover and paint the gammon joint with a blackcurrant compote using a pastry brush, cook for additional 10 minutes or until the internal temperature of ham registers at 68°C/150°F. Let it rest for 20 minutes, then slice and serve. Print
We have lots of delicious recipes using Denhay’s award winning dry cured bacon and gammon. Click on the links below to discover more.