Cookstown gammon joint

  • 1 jar of tomato and chilli chutney

Roast gammon joint glazed with chutney



  • 1 jar of tomato and chilli chutney


Cooking times: 850g joint - 1hr, 2kg joint - 2.5hrs or 3kg joint - 3.5hrs

  1. Place joint in roasting tin and cover loosely with tinfoil. 190oC/Fan 170oC, Gas 5 for 30 mins per 500g plus extra 30mins.

  2. Before cooking time is complete, cut 4-5 incisions on top of joint. Coat with chutney and cook for remaining 15 mins.

  3. If the chutney needs to be spooned back onto the joint do so after 5-10 mins.

  4. Once the joint is fully cooked and the chutney has gone all sticky, remove from the roasting tin and spoon and remaining chutney back over the top of the joint.

  5. Allow the Gammon to rest for 15-30 mins before slicing and serving.