Roast recipe using hind leg of a pig

Gammon is the meat from the hind leg of a pig that has been cured in the same way as bacon. The key difference between gammon and ham is that the former is sold raw and needs to be cooked. Ham is sold cooked or dry cured and ready for eating.

Modern curing methods has eliminated the need for presoaking, which makes it a perfect joint for roasting. If you leave the skin on, score and paint it with black treacle which it turns into superb crackling during the cooking process. This way it becomes an easy joint to carve and serving it with citrus, rum and raisins sauce is a heavenly combination. If you cannot find treacle, then you can use molasses and honey.

The rum and raisin sauce is sweet-sharp. If possible make it the day before you need it, so that the raisins have plenty of time to absorb all the flavour and become nice and plump. For potatoes boulangere, these are crisp and golden on top while being soft and creamy within.

They are absolutely perfect for entertaining as they sit happily in the oven.

Serves 6
For gammon
2.25 kg gammon joint (boneless ham, but with the skin on), smoked or unsmoked depending on your preference.
1 level tablespoon black treacle (molasses)
Sea salt
For the sauce
1 large juicy orange
1 lime
5 tablespoons dark rum
75g (1⁄2 cup) raisins
110g (1⁄2cup) dark brown sugar
1teaspoon corn flour
For the potatoes
1 kg quality Irish potatoes
15g rosemary
2 medium onions
2 cups chicken stock
150ml milk
40g (3 tablespoons) butter
Salt and freshly ground black pepper

Method
As soon as you buy the gammon, remove the wrapping paper and dry the skin with kitchen paper towels. After, ease the string from the skin. Using a sharp pointed knife, score the skin in a crisscross pattern, making 1 cm (1⁄2 ) inch) diamonds.

This is easy to do if you insert the tip of the knife down in long movements. Then, replace the string and put the gammon on a plate. Store it uncovered at the bottom of the fridge. If possible, this is best done for two to three days before you prepare this dish. This means that the skin will keep on drying which makes better crackling.

When you are ready to cook the gammon, preheat the oven to 240°C or gas mark 9. Place the gammon in a roasting pan with the skin side upright. If it will not stand up straight, use some wedges of foil to keep it in position. In case the treacle is chilly, feel free to warm it slightly and then using a pastry brush or a wedge of paper, lightly coat all the little diamonds of skin. After that, sprinkle the skin lightly with salt, pressing in well.

Now place the roasting pan in the oven and after 25 minutes, turn the heat down to 180°C or gas mark 4. Continue to let the gammon cook for 1 ¾ hours and it should feel tender all the way through when tested with a skewer. After it comes out of the oven, allow at least 30 minutes resting time, covered with foil paper in a warm place. Remove the sauce from the fridge and serve the gammon carved in slices, giving each person some crackling, with some sauce spooned over.

For the Irish potatoes
You need an ovenproof dish that is 28 x 20 x 5 cm, greased. Preheat oven to 180°C or gas mark 4.
Begin by preparing the rosemary, which should be stripped from the stalks and then bruised in a mortar.

After that, take two thirds of the rosemary leaves and chop them finely. Now peel the potatoes and onions. Cut the onions in half and then the halves into the thinnest slices possible. The potatoes should be sliced, but not thinly. All you do is arrange a layer of potatoes over the base of the dish, followed by a layer of onion and a scattering of rosemary and season with salt and pepper. Then continue layering, finishing with a layer of potatoes, slightly overlapping one another.

Now mix the stock and milk together and pour that over the potatoes. Season the top layer and scatter the unchopped rosemary leaves all over the top. Now put little flecks of butter all over the surface of the potatoes and place on the highest shelf of the oven for about 45 to 60 minutes, or until the top layer of potatoes is crisp, golden and the underneath is tender.

For the sauce

1.Remove the outer zest from the lime, using a potato peeler so that you do not get any of the pith. Then put the orange strips on top of one another. With a sharp knife, cut them into needle sized strips. If you have the orange peel piled up and your knife is sharp, then it is easier than it sounds.
2.Remove the zest from the lime, using a fine grater and squeeze the juice from the lime and orange. Place all the ingredients in a saucepan. Whisk the corn flour into the mixture and place the pan on a gentle heat, whisking all the time until it begins to simmer. It will change from opaque to clear at a point to remove it from the heat.
3. When it is cool enough, pour it into a serving dish, cover with cling film and chill until needed.