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Roast Gammon with Hot Apricot and Chili Jam and Potatoe Bake

From LovePork

About this Recipe

This recipe is reproduced with permission from Love Pork, the online community for lovers of pork.

Visit Love Pork at: www.lovepork.co.uk

Serves 4 - Cooking Time 120 mins










For the Gammon and Chili Jam For the Potatoe Bake
Gammon joint Potatoes
Apricot jam Onions
Dried apricots Can broad beans
Sweet chilli sauce Milk
Lemon juice Flat leaf parsley
  Low fat spread
  Low fat cheese


Preheat the oven to Gas Mark 4-5, 180C, 350F.

For the Gamon and Chili Jam
1. Weigh the joint and calculate the cooking time: 20 mins per 450g/1/2kg (1lb) plus 20 mins. Boil the gammon joint for half the cooking time and roast for the remainder.
2. Place 30ml (2tbsp) apricot jam, 150g (5oz) dried apricots, chopped, 15ml (1tbsp) sweet chilli sauce and 15ml (1tbsp) lemon juice in a pan and gently heat for 3-4 minutes.
For the Potatoe Bake
1. layer 675g (1½lb) potatoes, peeled and very thinly sliced, 2 onions, thinly sliced, 300g (approx) can broad beans, drained, in a large (25cm (10”)) ovenproof dish.
2. Mix together 150ml (¼pt) semi-skimmed milk, 30ml (2tbsp) flat leaf parsley and salt and black pepper and pour over the vegetables.
3 Top with 25g (1oz) low fat spread, cover with foil and bake for about 1 hr until potatoes are tender.
3. 10 minutes before the end of cooking time, remove the foil and sprinkle on 45ml (3tbsp) low fat Cheddar cheese, grated. Cook for remaining time.



Serving suggestion

Serve the gammon hot, with the potato bake, hot apricot and chilli jam and extra steamed green vegetables of your choice.


Find this recipe at: Love Pork - Roast Gammon with hot apricot and chili jam and potatoe bake