Spicy roast gammon with beetroot relish recipe

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serves:

12

Skill:

easy

Prep:

20 min

Cooking:

2 hr 30 min

Nutrition per portion

RDA
Calories 255 kCal 13%
Fat 12g 17%
  -  Saturates 4g 20%

Give your gammon some oomph with our tasty spice coating, and serve with something a little different – relish made from beetroot, sultanas and apple. Delicious!

Ingredients

  • About 2kg (4lb) smoked gammon joint
  • For the stock
  • :
  • 1 onion
  • 1 carrot
  • 1 leek
  • 2 sticks of celery
  • 2 bay leaves
  • 1 cinnamon stick
  • 15 cloves and some peppercorns
  • For the spice mix
  • :
  • 1 tsp each of cumin seeds, coriander seeds, ground ginger and cinnamon
  • ½ tsp each of ground nutmeg and ground cloves
  • Pinch of dried chillies
  • For the beetroot relish
  • :
  • 1 tbsp olive oil
  • 1 small onion, sliced
  • 2 eating apples, peeled, cored and sliced
  • 250g (8oz) cooked beetroot, cut into small wedges
  • 2 tbsp sultanas
  • ½ tsp ground ginger
  • ¼ level tsp each of ground coriander, ground cumin and ground cinnamon
  • 2 tbsp cider vinegar
  • 1 tbsp honey

Method

  • Put the gammon in a large pan with chopped stock ingredients. Add enough water to cover, bring to the boil, then simmer for just under 2 hours.

  • For spice mix, use a pestle and mortar to grind ingredients.

  • Set oven to 180°C/350°F/ Gas Mark 4. Remove meat from pan, leave for 10 mins, then peel off skin. Put meat in a roasting tin and press spice mix on top using the back of a spoon. Roast for 30 mins, until golden. Leave for about 15 mins before slicing, or leave until completely cold.

  • To make the relish: Heat the oil in a frying pan, add onion and cook over a low heat for 8 mins. Add apple, beetroot, sultanas and spices and cook for 2 mins, then add 5 tbsp water and cook for a further 15 mins, until the fruit is soft but not mushy. Add the vinegar and simmer for 1 min, then add honey. Serve either hot or cold.

Top tip for making Spicy roast gammon with beetroot relish

Save any leftover beetroot relish for sandwiches

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