Last night, with Alberto away for a couple of days, I didn’t cook a roast, however, as I had the lovely Phil and Abigail over for dinner and Doctor Who (The Five Doctors, in case you were wondering – it’s nearly the 51st anniversary, and Abigail had never seen it before.) I decided to cook this distinctly autumnal recipe that I’ve not cooked for over a year. It’s a very tasty, and filling, recipe and really easy to do, although it is a little time consuming.
1 medium-large gammon joint (the one I got was about 1300g)
1 carrot, quartered
1 onion, quartered
1 leek, quartered (the recipe said celery, but you know how we feel about that by now!)
1 teaspoon of black pepper corns
1 large squash
3-4 tablespoons of marmalade
5-6 sprigs of thyme
5-6 bay leaves
4-5 tablespoons of olive oil
Sea salt and black pepper
Place the gammon joint in a large saucepan, cover with cold water and add the carrot, leek, onion and peppercorns. Bring to the boil and simmer for 1½ – 3 hours, depending upon the size of the joint. (I cooked mine for and hour and a half.)
Pre-heat the oven to 190.
Cut the squash into thick wedges, de-seed and place in a large roasting dish. Season with salt and pepper.
Half an hour or so before the gammon is ready, drizzle the squash with a generous amount of olive oil and place in the oven and roast for 30 minutes.
When the gammon is cooked, remove from the saucepan, (reserve the cooking liquid) allow to cool slightly and them trim off the fat and cut into rough chunks.
Scatter the chunks of gammon amongst the squash wedges, along with the thyme and bay leaves and shake the roasting dish well to combine.
Mix the marmalade with 4-5 tablespoons of the warm cooking water – you want a nice thick consistency. Pour the mixed marmalade glaze over the squash and gammon and pop back in the oven for a further 30 minutes, until well glazed and bubbling.
Delicious, tasty and a lovely mix of salty, sweet. meaty, juicy and bitter. (especially if you use a darker marmalade) I served this with buttered, steamed savoy cabbage and roasted parsnips. It makes a very acceptable alternative to a Sunday roast.