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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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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