Peach & Bourbon Roast Gammon with Spring Vegetable Panzanella

This wonderful roast is perfect for Easter or any special spring gathering. Sweet peach is balanced with deep bourbon in a glaze that creates a crispy, caramelised crust and leaves an unctuous sauce for serving. A side of spring vegetables adds crunch and freshness, with slices of the ham just as delicious enjoyed warm or cold. You can also roast the gammon ahead, leaving plenty of time to share your day with guests.

Serves: 6-8

Prep Time: 45 minutes

Cook Time: 5 hours

• 1 Gammon 4kg
• Handful Cloves
• 200g Peach Jam
• 6tbsp Bourbon Whisky
• 1tbsp Cider Vinegar
• 4 Peaches, halved

• 2 Cloves Garlic, crushed
• 3 Lemons, juiced, zest of 1
• 6tbsp Olive Oil plus 2tbsp
• Good Pinch Salt & Cracked Black Pepper
• 1 Cucumber, seeds removed and sliced
• 100g Sugar Peas, sliced
• 6 Spring Onions, finely sliced
• 4 Asparagus Spears, finely sliced
• Handful Lambs lettuce
• Handful fresh soft herbs (parsley, mint, basil, dill)
• 200g Crusty Bread, slightly stale, torn into bite sized pieces
• 50g Feta, crumbled

1. Begin with the gammon. Bring a large saucepan of water to the boil and boil the gammon for 3-4 hours or until tender. Remove and allow to cool before scoring the skin and studding with cloves. Preheat oven 180°C (fan).
2. Add the peach jam and bourbon whiskey to a small saucepan and simmer until homogenous to create the glaze. Lay the gammon in a roasting tin and brush with 1/3 of the glaze. Roast for 20 minutes. Add the halved peaches to the tin and drizzle with the olive oil, brush the gammon with another 1/3 of the glaze and roast for 20-25 minutes more. Remove and allow to rest for 20 minutes before carving.
3. Add the cooking juices to the saucepan with the remaining glaze, along with the vinegar, and bring to a bare simmer. Serve with the sliced gammon.
4. For the salad add the crushed garlic, lemon zest, lemon juice, 6tbsp olive oil, salt & pepper to a jar and shake vigorously to combine, taste, adjust the seasoning and set aside.
5. Add 2tbsp olive oil to a frying pan and fry the bread slices until crisp and golden. Remove and pop in a bowl with the remaining salad ingredients and toss well. Add 6tbsp of the dressing and toss again before tumbling into a serving bowl. Top with the cooked peaches and allow to stand for 10 minutes before serving along with the sliced gammon and remaining dressing.