Easy recipes for any cook: from cheat's meals to cooking from scratch

Slow-roasted leg of lamb in a nest of rosemary

2 to 3 hours, plus 30 minutes resting time

Cooking with

Cumberland sauce

5 minutes

Orange marmalade and candied ginger glazed ham

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 x 2.5 kg boneless gammon
1 litre ginger beer
2 T olive oil
1 cup marmalade
¼ cup chopped preserved ginger

Method

Place the gammon in a large cast-iron saucepan. Add the ginger beer and simmer gently on a medium to low heat for 1 hour 30 minutes, adding a little water if necessary. Remove the gammon from the saucepan and set aside.
Preheat the oven to 160°C.
Remove the rind from the gammon and discard, then score the fat and rub with oil. Meanwhile, place a small saucepan over a medium to low heat and add the marmalade and candied ginger.
Heat until reduced and runny. Brush the gammon with the glaze then arrange on a baking tray and roast for 15 minutes, or until crisp and sticky-sweet. Leave to rest for 5 minutes before carving.
Per serving: 2243.7 kJ, 53.4 g protein, 19.1 g fat, 17.6 g carbs

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Orange marmalade and candied ginger glazed ham

Orange marmalade and candied ginger glazed ham

Ingredients

Method