Gammon & Apricot Sauce

• After cooking grilled gammon and apricots I thought about making the dish with a larger gammon joint.
• Mine was around – 1kg.
• I think this is best with an unsmoked joint.
• Tinned apricots in syrup are best.

Ingredients

• Unsmoked gammon joint – 1kg or more
• Tin of apricots in syrup
• *
• 1 tablespoon of potato or corn flour – optional
• Sugar – optional

Method

• Pre-heat the oven to GM5 – 190° C.
• This is best cooked in an enamelled tin with a lid.
• Empty the apricots and the syrup into the base of the baking tin.
• Place gammon joint on top.
• Place the lid over the tin.
• Place in the oven and cook for the time specified for that weight of meat.
• *
• Just before the cooking time is up seperate the apricots and the meat.
• Put the meat back into the oven with the lid on the tin.
• Put the apricots into a small saucepan and heat up a little whilst stirring.
• The apricots should have become a thick pulp with just a few large pieces.
• Though this will depend on the size of the joint.
• *
• Optional
• Mix the potato flour or cornflour with a little water.
• Stir this into the apricots and heat gently with stirring to thicken the sauce.
• Sweeten the sauce with sugar to taste.
• *
• Slice up the joint and serve with the sauce.

Meakin serving plate and Royal Doulton Burgundy dinner plate.

Thought – will be trying this with a pork loin joint next!