Cranberry & apple glazed gammon
| Recipe By: | TASTE |
| Serves: | 6 |
| Cooking Time: | 1 hour |
| Cook's Tips: | To make English-mustard mayonnaise, simply mix a little English mustard with ready-made mayo. |
| Prep Time: | 25 minutes |
Ingredients
- 165 g cranberry-and-apple jelly
- 1 large traditional beech-smoked gammon (about 2,5 kg)
- 2 tbsp butter, softened
- 4 apples, peeled
- 80 g brown sugar
- 2 firm, ripe avocados
- 4 Tbsp olive oil, to drizzle
- sea salt and milled pepper
- 120 g pillow pack oganic crisp lettuce
- 350 g green beans, halved
- 400 g Asparagus, blanched and cut on the diagonal
- mayonnaise
- 1 Tbsp English mustard
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Cooking Instructions
- Preheat the oven to 200°C.
- Add the cranberry-and-apple jam to a small saucepan, and reduce over a low heat for 5 minutes, or until a thin syrup forms.
- Place the gammon on a tinfoil-lined tray and glaze with the cranberry-and-apple syrup. Roast for 1 hour, or until the fat is golden and slightly crisp.
- Melt the butter in a large pan over a medium-high heat. Using a cookie-cutter, cut the apple slices into star shapes. Place in the pan, with the blueberries and brown sugar, and fry until plump and caramelised.
- Mash the ripe avocados with the lemon juice, olive oil and seasoning. Toss with the salad leaves, until the latter are coated in the creamy dressing.
- Slice the blanched greens in half lengthways and serve with portions of oven-roasted gammon garnished with the caramelised-apple stars and blueberries.
- Place the creamy salad leaves in a separate bowl and serve on the side, with ramekins of English-mustard mayonnaise.
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