Recipes
Aperol and citrus baked gammon
The vibrant Italian aperitif, plus zesty oranges and lemons, give the traditional baked ham a zingy twist
The vibrant Italian aperitif, plus zesty oranges and lemons, give the traditional baked ham a zingy twist
Cook: 2 Hours 15 Mins
Serves: 12
Price: £2.21 per serving
Nutritional Information
Each 192g serving contains
Energy
1453kj
348kcal
1453kj
348kcal
17%
Fat
16.5g
16.5g
Med
24%
24%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
12.5g
12.5g
High
14%
14%
Salt
3.32g
3.32g
High
55%
55%
of your reference intake.
Typical energy values per 100g:
757kj/181kcal
Typical energy values per 100g:
757kj/181kcal
Ingredients
1.9kg Butcher's Selection Unsmoked Gammon Joint
300ml Aperol
200ml clementine juice
3 bay leaves
2 star anise
2 onions, quartered
2 sticks celery, chopped
4 oranges, thinly sliced, plus zest to garnish
500ml Prosecco
6tbsp soft light brown sugar
3tbsp thin-cut marmalade
1 lemon, thinly sliced
2 sprigs thyme, to garnish
Method
1
Put the gammon in its netting in a large pan. Add the Aperol, clementine juice, bay leaves, star anise, onions, celery, and 1/3 of the orange slices Top up with the PRosecco and water so the joint is fully covered. Put the lid on, bring to a boil and simmer for 1 hr. Remove the pam from the heat and leave the gammon to sit in the cooking liquid for 30 mins.
2
Transfer 150ml of the liquid to a small pan. Add the sugar and marmalade, bring to a boil and simmer for 12-15 mins, stirring, until you have a sticky glaze.
3
Preheat the oven to 200C/180X Fan/Gas 6.
4
Remove the gammon from the pan and discard the remaining contents. When cool enough to handle, remove the netting. Cut off the ring, leaving a thin later of fat. Use a sharp knife to score the fat in a diamond pattern.
5
Layer all the remaining citrus slices on a roasting tray. Set the gammon on top and brush with 1/2 the glaze. Roast for 15 mins, brush with the remaining glaze, then cook for 25-30 mins until the glaze is golden and sticky.
6
Let the joint cool for 15 mins, then garnish to serve.