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This show-stopping Christmas gammon will make entertaining a breeze this season. It is baked with a rich basting of brandy and sweet cherry jam that’s sticky and aromatic, guaranteeing a feast for the senses.
Serves: 8
INGREDIENTS
• olive oil
• 1 large gammon
• 3 Pink Lady or Royal Gala apples, sliced
• 8 pre-boiled medium potatoes, sliced into Hasselback potatoes
• 1 cup cherries, de-seeded (fresh or canned)
For the basting:
• ½ cup cherry jam
• ¼ cup brandy
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 5 star anise
• 2 garlic cloves, crushed
• salt & pepper
To serve:
• fresh rosemary
METHOD
- Preheat the oven to 175°C.
- Rub the gammon with olive oil. In a bowl, mix together all the basting ingredients & season with salt and pepper.
- Brush the gammon with the basting sauce and place in a baking tray with the sliced apples and Hasselback potatoes arranged around it.
- Bake for 40–45 minutes, checking that the gammon is cooking through. Reduce the oven temperature to 160°C and cook for another 20 minutes. (Allow about 30 minutes cooking time for every 500g gammon.)
- Remove from the oven, rest briefly and serve with fresh apple slices, cherries, rosemary and the crispy Hasselback potatoes.