recipe

INGREDIENTS

• 1 medium gammon joint with good layer of fat, rind removed 
• Half a jar of our Red Wine Jelly with Thyme & Juniper Berry
• Coarsely ground black pepper

INSTRUCTIONS

1. Place the gammon joint in cold water, bring to the boil and simmer for around 1 hour.  Turn off heat and leave to cool for 20 mins or so.
2. Preheat oven to 200°C Fan
3. Remove joint from liquid and pat dry, lightly score fat and spread thick layer of our Red Wine Jelly with Thyme & Juniper Berry over the fat, making sure it gets into the scoring.
4. Roast fat side up in the oven for 30 mins or until the joint is a caramelised.
5. Eat hot or cold served with our Red Wine Jelly with Thyme & Juniper Berry