Serves 4 – 6 )
Cook time 20 minutes per 450g/½kg (1lb) plus 20 minutes
Oven temperature Gas Mark 4-5, 180°C, 350°F
- 3lb Red Tractor Gammon joint
- 1.5lb Red Tractor potatoes, peeled and thinly sliced
- 2 Red Tractor onions, thinly sliced
- 300g can broad beans, drained
- 150ml Red Tractor semi-skimmed milk
- 30ml flat leaf Red Tractor parsley
- Salt and black pepper
- 25g low-fat spread
- 3tbsp low-fat Cheddar cheese, grated
- 2 tbsp apricot jam
- 150g dried apricots, chopped
- 1 tbsp sweet chilli sauce
- 1 tbsp lemon juice
Place gammon joint in a large saucepan and cover with water. Bring to the boil and simmer for half the calculated cooking time. Remove joint from the pan, drain, strip off the fat and score the fat into diamonds. Place on a trivet in a roasting tin and bake for the remaining half of the cooking time.
One hour and 10 minutes before the end of cooking time, layer potatoes slices, onion slices and broad beans into a large (25cm, 10”) ovenproof dish. Mix together milk, flat leaf Red Tractor parsley, salt and black pepper and pour over the vegetables. Top with low-fat spread, cover with foil and bake for remaining cooking time.
10 minutes before the end of cooking time, remove the foil and sprinkle on cheese. Cook for remaining time.
For the jam, place apricot jam, dried apricots, chopped, sweet chilli sauce and lemon juice in a pan and gently heat for 3-4 minutes.
Serve the gammon hot, with the potato bake, hot apricot and chilli jam and extra steamed green vegetables.
Delicious served cold with heaps of salad and crusty bread.
For more pork recipe ideas visit www.lovepork.co.uk
