Roast Gammon with Red Wine and Cranberry and Cinnamon Glaze

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Filled with festive flavours, the red wine, cranberry and cinnamon glaze compliments this tender gammon joint.

Prep time: 10 mins

Cook time: 1 hrs and 0 mins

Serves: 6

Cooking Skill: Not Too Tricky

Ingredients

1kg good quality dry cured, unsmoked gammon joint, rinsed
150ml red wine
150ml orange juice
1 cinnamon stick
3 tablespoons cranberry sauce

Method

Step 1

Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5. Weigh the joint and calculate the cooking time:20 mins per 450g plus 20 mins (allow about 1 hour for a 1kg joint).

Step 2

Double line a large roasting pan with foil, place joint in roasting pan. Pour over the red wine, orange juice and add the cinnamon stick.

Step 3

Place another piece of foil on top of the tin and roast in oven for 1 hour. Baste and turn joint over half way through cooking time.

Step 4

Remove the pan from the oven and carefully remove joint. Pour juices into a small saucepan. Add cranberry sauce to juices and reduce for 5 minutes. Remove rind from joint and score the fat. Line the roasting pan with foil and return the joint.

Step 5

Spoon some of the cranberry juices over the joint and then return to oven for a further 10-15 minutes until glaze is syrupy and fat browned.

Step 6

Serve the gammon joint with seasonal vegetables.

Tips and Serving Suggestions

As an approximate guide allow 100g raw gammon per person for boneless joints and 170-225g for bone-in joints.

Method

Step 1

Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5. Weigh the joint and calculate the cooking time:20 mins per 450g plus 20 mins (allow about 1 hour for a 1kg joint).

Step 2

Double line a large roasting pan with foil, place joint in roasting pan. Pour over the red wine, orange juice and add the cinnamon stick.

Step 3

Place another piece of foil on top of the tin and roast in oven for 1 hour. Baste and turn joint over half way through cooking time.

Step 4

Remove the pan from the oven and carefully remove joint. Pour juices into a small saucepan. Add cranberry sauce to juices and reduce for 5 minutes. Remove rind from joint and score the fat. Line the roasting pan with foil and return the joint.

Step 5

Spoon some of the cranberry juices over the joint and then return to oven for a further 10-15 minutes until glaze is syrupy and fat browned.

Step 6

Serve the gammon joint with seasonal vegetables.

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