Boiling the gammon before roasting it makes it lovely and tender, and takes away a little of the saltiness. If you're trying to reduce your salt intake, you could change the cooking water a couple of times during the simmering stage (replacing it with boiling water from the kettle), so as to remove even more of the salt.
1 (1kg) gammon joint
1 teaspoon mixed spice
3 to 6 parsnips, peeled and cut lengthways
2 tablespoons clear honey
200ml orange juice
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:20min › Ready in:20min
Place the gammon joint in a large deep saucepan or stock pan. (If your gammon comes tied with string or with a synthetic casing, leave these in place at this point.) Fill with cold water to cover. Bring slowly to the boil, then reduce the heat and simmer, covered, for approximately 1 hour. Remove from the pan and drain on paper towel. Remove any string or casing.
Melt the butter in a small non-stick saucepan over a medium heat. Stir in the mixed spice, then add the parsnips. Cook over a medium heat for 2 minutes, moving them about frequently, until slightly coloured, then add the honey and orange juice. Stir and bring to a simmer, then cover and cook until the parsnips are tender, approximately 5 minutes.
Remove the lid from the pan and simmer, stirring, until the juice has reduced down to a sticky sauce. Remove from the heat.
Preheat the oven to 200 degrees C.
Place the gammon in the centre of a greased roasting dish. Arrange the parsnips around it in a single layer. Pour the sticky sauce from the pan over the gammon.
Roast in the preheated oven for 15 to 20 minutes until the gammon and the parsnips are nicely browned. Remove from the oven and serve.
Delicious served with roast potatoes, vegetables and a jug of white sauce. For extra flavour, the white sauce can be made in the pan the parsnips were cooked in.