-
+-2.5 kg deboned smoked gammon
-
2 oranges - halved
-
Waldorf Mixture
-
olive oil
-
250 g celery, cut into small cubes
-
2 Granny Smith apples, cored and peeled, cut into small cubes
-
100 g golden sultanas
-
250 g seedless red grapes, halved
-
100 g walnuts, roughly chopped
Serves 6 – 8.
- Pre-heat the oven to 200°C
- Place the gammon in a roasting pan and add 3 cups of water to the pan as well as the halved oranges. Cover with foil. Roast for 2.5 hours or for 30 minutes for each 500g of meat.
- Remove from the oven and let it cool.
- Remove the skin with a sharp knife and set aside. (Air fry for 10-12 minutes at 210°C for a mess-free, crispy skin to crumble over your dish.)
- Cut diamonds into the fat layer of the gammon and squeeze the baked orange juice and flesh on top. Grill for 15-20 minutes until golden. Let it cool slightly, then slice.
- While the gammon is grilling, prepare your Waldorf Mixture:
Fry half of the celery, half of the apple and all the raisins in a little olive oil until nicely browned and soft. Let it cool slightly and then mix with the rest of the celery, apple, grapes and walnuts. - Once you have sliced your Gammon, pour the Waldorf mixture over the top and serve.
