- 3 kg ready-to-cook gammon
- 4 T olive oil
- Sea salt, for sprinkling
- 1 cup pomegranate concentrate
Preheat the oven to 180°C.
Rub the gammon with olive oil and sprinkle with sea salt.
Cook in the oven for 30 minutes per 500 g plus an extra 30 minutes. When cooked through, carefully remove the rind and score the fat in a crisscross pattern.
Coat in the five-spice pomegranate syrup, then return the meat to the oven until the fat crisps up and almost caramelises.
Leave the gammon to rest for 15 minutes and carve into thin slivers.
Cook’s note: Serve the gammon with baby roast potatoes – toss them in olive oil, sea salt and black pepper and bake on a hot tray until golden and crispy.