Recipe Method

1. Preheat your oven to 170°C.
2. Remove plastic packaging from the gammon, leaving the netting on. Wrap the gammon tightly in a layer of foil, then repeat so it is tightly covered in 2 layers of foil. Place the foil-wrapped gammon in roasting dish and roast in the preheated oven for 2 hours 20 minutes for a 2kg gammon.
3. In the last hour of the gammon’s roasting time, add the red onion quarters and clementine halves to the roasting dish around the gammon.
4. Once the gammon is roasted, remove from oven and remove the foil and netting on the gammon, and carefully peel off the leathery skin from the gammon, leaving the layer of fat on the gammon. Discard the foil, net and skin.
5. Place the gammon back into the roasting tray, remove the onion and clementines. Score the fat on the gammon (we did lines but you could also score in a diamond pattern).
6. Combine the apricot jam and mustard in a small bowl, then brush over the scored gammon fat.
7. Preheat the oven’s grill to medium-high, and grill the gammon until the fat is caramelised and golden. Keep a continuous eye as your don’t want the fat to burn.
8. For the berry compote, add all ingredients to a small pot, bring to the boil and simmer for 5 minutes, then remove from heat.
9. Serve the gammon sliced, topped with crispy fried sage and surrounded by the onion wedges and clementines. Serve the berry compote alongside.