Smokey Gammon with Onion Gratin

For the Gammon:

1.5 kg smoked gammon

500 ml apricot jam

2 oranges, juiced

2 red chillis, finely chopped

4 garlic cloves, finely grated

2 oranges, juiced

2 Red chillis, finely chopped

4 garlic cloves, finely grated

½ cup chopped carrots

½ cup chopped onion

½ cup chopped celery

2 bay leaves

Herb Roasted Vegetables

500 g butternut, cubed

300 g patty pans

200 g baby marrows, cut into 3 cm pieces

200 g baby turnips, halved

1 red pepper, deseeded and sliced

1 green pepper, deseeded and sliced

Handful of fresh thyme

Handful of fresh rosemary

3 tbsp Food Lover’s signature extra virgin olive oil

Salt and pepper, to taste

Add the gammon to a large pot along with the carrots, onion, celery and bay leaves. Add enough water to cover the gammon before placing on a medium heat and bringing to a gentle simmer.

Boil the gammon for 30 minutes per 500 g. Remove the gammon once boiling is done and allow to cool slightly before removing the skin. Score the fat underneath, and place in the oven to crisp the fat slightly at 200 °C.

Once the fat starts browning, begin brushing on the jam. Baste the gammon every 10 minutes until it a perfectly sweet and sticky.

Allow the gammon to rest for 30 minutes before carving it.

To make the herb-roasted vegetables, preheat the oven to 180 °C. Place all the prepared vegetables in an oven dish along with the herbs. Season with salt and pepper and drizzle with olive oil. Stir to combine. Roast in the oven for 40 to 45 minutes.

To make the gratin, place the onions in a baking dish, cut sides facing up. Combine the stock, sherry and mustard in a bowl and pour over the onions. Season well with salt and pepper. Cover with foil and roast for approximately 30 minutes (along with the vegetables) or until tender.

Remove foil and sprinkle with ciabatta bits, gruyère cheese and thyme leaves. Drizzle with olive oil and roast for a further 15 to 20 minutes or until golden.