Recipes
Cranberry and pomegranate roast gammon
Slow-cooked for melt-in-the-mouth succulence, the meat is finished with a sticky, tangy glaze
Slow-cooked for melt-in-the-mouth succulence, the meat is finished with a sticky, tangy glaze
(15 votes)
Cook: 2 Hours 40 Mins
Serves: 12
Price: 96p per serving
Nutritional Information
Each 149g serving contains
Energy
948kj
226kcal
948kj
226kcal
11%
Fat
12.2g
12.2g
Med
17%
17%
Saturates
4g
4g
Med
20%
20%
Sugars
5.7g
5.7g
Med
6%
6%
Salt
3.13g
3.13g
High
52%
52%
of your reference intake.
Typical energy values per 100g:
636kj/152kcal
Typical energy values per 100g:
636kj/152kcal
Ingredients
1.4kg Butcher’s Selection Unsmoked Gammon Joint
1 onion, quartered
2 celery stalks
8 peppercorns
2 star anise
2 dried bay leaves, plus extra (or fresh bay leaves) to garnish
500ml Asda Pomegranate Juice Drink
500ml Asda Cranberry Juice Drink
300ml red wine (optional)
4tbsp cranberry sauce
¼tsp ground five spice
1 orange, thinly sliced
2tbsp cloves
1 pomegranate, seeds separated
Braised baby leeks, to serve
50g Asda Dijon Mustard, to serve
Method
1
Put the gammon joint, onion, celery, peppercorns, star anise and bay leaves in a large pan. Cover with the pomegranate and cranberry juice drinks, plus the red wine, if using. Top up with cold water until the meat is fully covered.
2
Put the lid on the pan and place on a medium setting. Bring to the boil, reduce the heat then simmer for 2hrs.
3
Preheat the oven to 200C/180C Fan/Gas 6.
4
Drain the gammon and place on a baking tray. Cut off the rind, leaving a layer of fat 5mm thick. Score lines across the width of the fat, about 1cm apart.
5
Mix the cranberry sauce with the five spice and rub over the gammon. Arrange the orange slices on top, securing them in place with the cloves.
6
Roast for 20 mins or until the fat turns golden and the glaze is bubbling. Set aside to rest for 20 mins.
7
Garnish the gammon with the extra bay leaves and the pomegranate seeds. Serve with the braised leeks and the mustard on the side.