Cooking time:100 min

Serves:6 people

Ingredients

• 1.35kg (3lb) Lean smoked gammon joint
• Salad leaves
• New potatoes, boiled

Glaze

• 60ml (4tbsp) Dark chunky marmalade
• 15ml (1tbsp) Sweet chilli sauce
• 15ml (1tbsp) Demerara sugar

Pesto Dressing

• 15ml (1tbsp) Fresh basil
• 15ml (1tbsp) Fresh mint
• 1 Clove garlic
• 25g (1oz) Pinenuts
• 30ml Grated Parmesan cheese
• 45ml (3tbsp) Extra virgin olive oil
• 15ml (1tbsp) White wine vinegar

Method:

Place gammon joint in a large saucepan and cover with water.

Bring to the boil and simmer for the calculated cooking time – 20 mins per 450g/1/2kg (1lb) plus 20 mins.

Remove joint from the pan, drain, strip off the rind and score the fat into diamonds. Line baking tray with foil.

Preheat oven to , 180°C/Gas Mark 4-5.Mix together glaze ingredients.

Place in foil lined roasting tin and spoon glaze over joint. Bake for about 10 minutes until glaze is sticky and golden.

To make Dressing: Whizz together Pesto ingredients in a food processor or hand blender for 1-2 minutes until creamy in texture. Serve gammon cut into chunky wedge slices with a large pile of salad leaves, boiled new potatoes and a fresh pesto dressing.