Baked Ham With Ginger & Apricot

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Pat the baby gammon dry with kitchen paper

Heat a dry pan (preferably non-stick) over a high heat

Once hot, add the gammon and cook all over until browned (seared) for approx. 5 min 

Tip: use tongs for greater turning control 

Transfer the browned gammon to a baking tray (use tin foil to avoid mess!) keeping the pan for later

Season with plenty of pepper and place in the oven for 35-40 min or until cooked through and piping hot

Meanwhile, cut the potatoes (skins on) into bite-size pieces

Peel and cut the parsnip[s] and carrot[s] into bite-size pieces 

Add the potatoes, parsnips and carrot to a separate baking tray, drizzle them with vegetable oil and season with a pinch of salt

Place the tray in the oven for an initial 25 min or until everything's starting to crisp

Meanwhile, chop the diced apricots up so they are finely chopped 

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger 

Return the pan to a medium heat with a drizzle of vegetable oil

Once hot, add the chopped ginger and chopped apricots and cook for 2-3 min

Add 100ml [200ml] water and the honey then reduce the heat to very low and cook for a further 10-15 min or until you have a jammy, coarse chutney

Tip: mash the chutney with a fork to bind it together more

Meanwhile, separate the sage leaves from their stems and finely chop

Trim the tails off the Brussels sprouts 

Tip: cut any larger sprouts in half so that they cook evenly

Add the sage and Brussels sprouts to the baking tray

Return the tray to the oven for a further 10-15 min or until everything is cooked through - this is your roast veg