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
- 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.
- 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.
- Score a diamond pattern on the fat and spread with the wholegrain mustard and sprinkle with the light muscovado sugar.
- 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.