Rosemary & maple gammon

Step by Step

Step 1

Strip the leaves from ⅔ of the rosemary; set aside. Put the remaining rosemary, the stripped sprigs, gammon, onion, garlic and carrot in a large pan. Cover with cold water, bring to just below boiling point, then reduce to a very gentle simmer. Cover the pan, leaving the lid slightly ajar, and cook for 40 minutes.

Step 2

Meanwhile, zest the orange using a fine grater and juice ½ of it. Chop the reserved rosemary leaves as finely as possible and put in a small pan with the orange zest, juice, maple syrup, brown sugar and vinegar. Warm for 3-4 minutes over a low heat to encourage the sugar to dissolve and the rosemary to infuse into the glaze.

Step 3

Preheat the oven to 220ºC, gas mark 7. Carefully cut any rind away from the meat, leaving a fatty layer. Sit in a small baking dish or roasting tin (it should fit snugly), score the top and pour the glaze all over. Roast for 25-30 minutes, basting 3 times during cooking. Take out of the oven, ensuring the juices run clear, and allow to rest for at least 10 minutes before carving. Use a little of the remaining glaze and juices as a sauce.