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2 1/2kg (5lb) boneless smoked gammon
500ml (1pt) bottle cider
3 parsnips, peeled and halved
2 sweet potatoes, peeled and each cut into 4
4 carrots, peeled and halved
2 leeks, each cut into 3
3 tbsp wholegrain mustard
4 tbsp light muscovado sugar
1. Preheat the oven to 180°C / 350°F / Gas 4. Put the gammon into a roasting tin and pour over the cider. Arrange the parsnips, sweet potatoes, carrots and leeks around the sides. Completely cover with foil.
2. Bake for 1 hr until the gammon is tender. Carefully peel away the dark fat skin, to reveal the white fat covering on the gammon.
3. Score a diamond pattern on the fat and spread with the wholegrain mustard and sprinkle with the light muscovado sugar.
4. Return the gammon and vegetables back to the oven and continue to cook for 30 mins, uncovered until the gammon and vegetables are tender and brown.
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