Balsamic glazed Roast Gammon

Place joint in large lidded pan. Pour over the apple juice and add cinnamon stick. Bring to the boil, reduce heat and simmer for 70 minutes, turning once.

Reheat oven to 180 degrees, gas mark 4, fan 150. Drain Gammon and reserve juices, then place meat on chopping board. Remove string and cut away the fat with a small sharp knife. Lightly score the fat with a cross pattern. Place the balsamic glaze on a bowl and stir on 3 tbsp of the reserve liquor.

Place the Gammon on a roasting tin with the apple halves around the meat. Spoon the glaze over the gammon and the apples and cook for 5 minutes, brushing the joint occasionally with the glaze and turning the apple once.

Remove the gammon from the oven and stand for 10 minutes. Place the apples on a serving plate, cover with foil and keep warm until ready to serve.

Stir 150 ml. of the reserve liquor onto the juices in the tin.

Pour into a small saucepan and boil for 2-3 minutes until bubbling. Serve the gammon with the roast apples, new potatoes, broccoli and garden peas, drizzled with the sauce.

Tip: Serve leftover gammon with jacket potatoes and green salad, or oven chips and poached eggs .