Calories 400 per portion
Fat 19g (6g sat) per portion
Suitable for freezing

Ingredients

• Onion 1
• Cloves a good handful
• Gammon joint, smoked or unsmoked 2kg (4½lb)
• Bay leaf 1
• Peppercorns 8
• Apricot halves in fruit juice 410g can, drained
• Light muscovado sugar 5 tbsp
• Roast potatoes and vegetables or bread and salad to serve (optional)

Instructions

1. Stud onion with 6 cloves and place in a large pan with gammon, bay leaf and peppercorns. Just cover with water, bring to the boil, cover and simmer very gently for 1 hour 50 minutes.
2. Reserve 8 apricots and mash the rest with sugar. Preheat oven to 190°C/170°fan/Gas 5. Remove gammon from pan and place in a roasting tin with onion and 300ml (½ pint) of cooking water. Remove string and skin and score fat into a diamond pattern. Stud with cloves and spread with apricot mixture.
3. Roast for 40 minutes until glaze browns. Garnish with apricots and either serve hot with roast potatoes and vegetables or cold with salad leaves on sandwiches.