Recipe Method

1. Place the gammon in a large pot with the onion, apple juice and spices. Top up with water until submerged and bring to the boil
2. Reduce the heat to a simmer and cook according to the packaging’s instructions.
3. In the meantime, put all the glaze ingredients into a saucepan and bring to the boil. Reduce until sticky.
4. Season the vegetables and toss with olive oil and sage and roast 35 – 40 minutes.
5. Remove the gammon from the liquid and place on a baking tray. Cut off the string and peel off the top layer of skin. Score the fat with a sharp knife and brush half the glaze over. Roast at 200º C for 20 minutes, basting frequently with the rest of the glaze. Add the figs, if using, in the last 5 minutes of cooking.
6. Carve and serve with the roast vegetables.