Cranberry glazed gammon with colcannon

A Sunday roast with a difference ....a posh take on bacon and cabbage ( you can take the girl out of Ireland and all that!) and with this there is even some bacon left over for a delicious bacon and lentil soup later in the week.  Let me know what you think.

Serves 4 

PP per serving 13 

Ingredients

750g smoked gammon joint

1 litre no added sugar cranberry juice

1 onion, quartered

12 whole cloves

75g cranberry sauce

1/4 tsp ground ginger

For the colcannon

800 g spuds, peeled and cut into chunks

Low fat cooking stray 

2 small leek, sliced

1/2 Savoy cabbage, shredded

80ml skimmed milk

Salt and pepper

Method

1. Place the gammon in a snug but deep lidded saucepan and pour in the cranberry juice. Add extra water if needed to cover gammon. Add the onion and cloves and cover, bring to the boil, then partially cover, simmer and leave for 1 hour.

2. Preheat the oven to 180 degrees, drain the gammon and remove any binding and sit the joint on a foil lined roasting tray. Mix the cranberry sauce and ginger together and spoon over the joint and roast in the oven for 20 minutes, then rest for 10 minutes. 

3. While the gammon is roasting cook the potatoes.

4. Spray a pan with the oil spray and cook the leek for a minute, add 2 tbsps water and cook then add the cabbage and add 4 more tbsps water, cover and cook for 5 minutes. Season. 

6. Drain the potatoes, heat the milk and add to the potatoes and mash until really smooth. Check seasoning and then stir in the leek and cabbage. 

7. Serve with thin slices of the gammon. 

And you will have this left over for a lovely soup later in the week, trim off any fat and store in the fridge!