Perfect for your festive feast: Apricot-glazed gammon

Apricot and pork are a winning combination. Use this simple fruity glaze to amp up the flavour of your Christmas roast

Serves: 8-10

Difficulty: Easy

Time: 3 hours

Gammon:

2-3kg gammon; boneless or bone-in

2 bay leaves

10 black peppercorns

2 garlic cloves

Glaze:

15ml (1 tbsp) fresh ginger; finely chopped

125ml (½ cup) dried apricots, thinly sliced

30ml (2 tbsp) brown sugar

30ml (2 tbsp) soy sauce

15ml (1 tbsp) runny honey

375ml (1½ cups) apricot juice

80ml (1/3 cup) smooth apricot jam

Salt and black pepper

15-30ml (1-2 tbsp) English mustard powder

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Method:

1) Place the gammon in a large pot. Add the bay leaves, peppercorns and cloves. Bring to the boil, reduce the heat and simmer for 2½ hrs or until cooked through. Once tender, remove the pot from the heat and cool in the stock.

2) For the glaze, place the ginger, apricots, brown sugar, soy sauce, honey, apricot juice and jam and seasoning in a pan and simmer until slightly reduced and syrupy. Remove from the heat.

3) Preheat oven to 200°C.

4) Remove the skin from the gammon gently. Place in a roasting pan sprayed with cooking spray. Score the remaining thin layer of fat in a diamond pattern. Rub the surface with English mustard powder, pour over half the glaze and roast for 10-15 minutes. Pour over the remaining glaze and roast for another 10 minutes. Remove and allow the gammon to rest covered for 10-15 minutes before carving.