BBC Good Food

27 December 2007

Tested

"I made this last Christmas from the magazine, it was a great success and so I decided to do it again this year and managed to find the receipe online! I used a much smaller piece and cooked it for just over an hour then used half the glaze ingredients. It carved really easily and was delicious. For years I have soaked it overnight and then roasted it in the oven only to find it was too salty but cooking it this way is much less hassle and gave a much better flavour and texture, thank you Gordon."