For the Gammon:
1 x West Peak Meats boneless gammon
500ml apple juice
500ml chicken stock
1 tsp cloves
4 x bay leaves
3 x cinnamon sticks
Apple sauce:
4 x apples, cored and chopped
A few cinnamon sticks
½ tsp. ground cinnamon
75g Brown sugar
1 x Tbsp. lemon juice
Method:
Place the gammon in a roasting tray and add the gammon ingredients. Cover with foil and roast for 2 hours at 180 degrees, turning the gammon twice during this time.
Once cooked, remove the gammon from the oven, cut off the net and rind, and score the fat. Disregard the liquid and place the gammon back into the roasting tray.
In a small saucepan, combine all the apple sauce ingredients, bring to a boil, and simmer for about 15 minutes. Once cooked through, remove the apples from the pot, keeping the liquid aside. Blitz the apples in a blender. Reserve a bit of the apple sauce to serve with the gammon.
Pour 1 cup of the reserved liquid back into the remaining apple sauce to create a runny puree. Pour this over the gammon.
Drizzle the gammon with honey, cover with foil again, and roast for 30 minutes at 200 degrees. Remove the foil and continue roasting until tanned, approximately 15 minutes.
Tip: While preparing the apple sauce, use the same ingredients to boil some apple slices in a separate pot. Drizzle with honey, toss these with the gammon during the last 15 minutes of roasting and serve them alongside the gammon and apple sauce.
For serving, drizzle more honey and garnish with fresh thyme sprigs.