Ingredients

Method

• 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

Ingredients

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.