Enhancing local gammon with Peachey’s Preserves’ aromatic apricot and Norfolk Ale chutney:
- 1 kg Cannells gammon joint
- 4 tablespoons Peachey’s Preserves apricot and Norfolk Ale chutney
Soak the joint for 24 hours in cold water.
Heat the oven to 160°C. Place the joint on foil and wrap up loosely, sealing edges at the top. Roast for one and a half hours.
Remove from the oven, increase the oven temperature to 220°C, drain off the juices and then cut the outer layer of skin off, retaining the fat underneath. Score the fat with a sharp knife and smear with the chutney. Bake with foil open for a further half hour. Leave to rest before serving.