- 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
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.