Gammon With Apricot Sauce
|Red wine||1⁄2 Pint (300 Milliliter)|
|Orange blossom honey||5 Tablespoon|
|Unsmoked gammon||4 Pound, boned (1.8 Kilogram)|
|Demerara sugar||3 Tablespoon|
|Apricots in natural juice||15 Ounce, drained (425 Gram, 1 Can)|
|Parsley sprigs||2 (To Garnish)|
Preheat the oven to Gas 4, 350°F, 180°C, 10 mins before cooking.
Blend red wine with 2 tbsp honey.
Add bay leaves and pour over gammon.
Cover and leave in fridge for at least 6 hrs, turning occasionally.
Drain gammon, reserving the marinade.
Wrap joint tightly in a double layer of foil, making a slit in top to allow steam to escape.
Place in a roasting tin and cook for 1 1/2 hrs.
Remove from oven, unwrap foil, cool for 15 mins.
Increase oven temperature to Gas 7, 425°F, 220°C.
Carefully strip away gammon rind.
Make 1/8 in/3 mm deep cuts in fat at 1 in/2.5 cm intervals, forming a diamond pattern.
Stud each diamond shape with a clove.
Spoon over remaining honey, then sprinkle with sugar.
Return joint to oven, and cook for 30-40 mins.
Blend apricots in a food processor with 6 tbsp of reserved marinade.
Place in saucepan, bring to boil and simmer for 5 mins.
Garnish gammon and serve with seasonal vegetables.