Baked middle leg of gammon, spread with a delicately flavoured herb mixture, makes a delicious and very simple main dish.
It may be served hot, but is excellent cold with salads.
3 lb. middle leg of gammon, washed, soaked in cold water overnight and drained
2 tablespoons chopped fresh parsley
1 teaspoon dried basil
1 tablespoon chopped fresh mint
1 teaspoon dried thyme
1 tablespoon chopped fresh chives
1 tablespoon grated lemon rind
1 teaspoon grated orange rind
½ teaspoon salt
½ teaspoon black pepper
2 oz. fresh white breadcrumbs
1 egg, lightly beaten
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
Place the gammon on a large piece of aluminium foil and bring up the sides to form a parcel. Twist the edges of the foil to completely enclose the gammon.
Place the gammon on a rack in a large roasting tin. Half-fill the tin with water and place it in the oven.
Bake for 2 hours, turning the gammon over halfway through baking.
Remove the gammon from the oven and leave it in the foil for 30 minutes. Do not turn off the oven.
Meanwhile, prepare the herb mixture. In a medium-sized mixing bowl, combine all the remaining ingredients together, beating with a fork until the mixture is well blended. Set aside.
Unwrap the foil and, with a sharp knife, carefully peel the skin off the gammon. Spread the herb mixture over the fat, pressing it on well with your fingertips.
Return the gammon to the oven and bake for 10 to 15 minutes, or until the herb mixture is lightly browned.
Remove the gammon from the oven and allow it to cool slightly. Serve at once, if you wish to serve the gammon hot. If you wish to serve the gammon cold, wrap it up loosely in the foil again and leave it for 24 hours. To make carving easier, place a weight on top of the joint during this time.