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Traditional glazed gammon with sweet roasted pears

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Traditional glazed gammon with sweet roasted pears

1 hour, 30 minutes

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Traditional glazed gammon with sweet roasted pears

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour, 30 minutes

Ingredients

1 large traditional beech-smoked gammon (about 2,5 kg)
Olive oil, for rubbing
Sea salt, for rubbing
2 x 165 g cranberry-and-apple jelly

For the pears:

8 pears, halved
100 g white sugar
2 T olive oil
50 g butter
Fresh oregano, for scattering

Method

Preheat the oven to 160°C.

Score the fat of the gammon and rub with oil and sea salt. Roast for 1 hour 30 minutes, or until crisp on the outside and succulent inside.

In a small saucepan over a low heat, reduce the cranberry-and-apple jelly until thick and syrupy. Use to glaze the roast gammon.

Serve with sliced roasted pears on the side.

To make the pears: Place the halved pears in a baking tray and sprinkle with sugar and olive oil. Dot with butter and scatter over the oregano. Roast for 30 minutes.