Roast gammon

Ingredients:

• 1.3kg smoked deboned gammon

• 2 carrots, peeled

• 2 onions, peeled

• 4 garlic cloves, bruised

• 3 celery sticks

• 2 bay leaves

• 4 sprigs of thyme

Method:

1. Place 1 carrot, 1 onion, 2 celery sticks and 3 garlic cloves in a large pot.

2. Add the gammon, bay leaf and thyme and pour in enough water to cover. Place a lid on the pan and bring to the boil.

3. Once boiling, turn down the heat and simmer for 3 hours. Then, remove from the heat and allow to cool in the pot.

4. Remove gammon from cooking liquid and score the fat of the gammon with a sharp knife in a large criss-cross pattern.

5. Roughly chop the remaining vegetables and place in an oven tray. Lay gammon on top of the remaining vegetables and place in the oven for 1½ – 2 hours.

6. While gammon is grilling, strain cooking liquid in a pot and reduce sauce. Season to taste and thicken sauce with corn flour.

Serve the sauce over sliced gammon with warm potato salad, pan-fried green vegetables and a glass of DUKE White Pinotage.