Remove your joint out of the packaging and rinse under cold
water for 20 minutes or so, then pat dry.
Preheat your oven to 200°C fan assisted or 215°C for ovens
without a fan.
There is no need to season the joint prior to roasting.
Choose a large, heavy-based roasting tray, ideally with deep
sides and handles for easy movement.
Make a trivet by roughly chopping equal amounts of onion,
carrot and celery (or our preferred choice of celeriac, the root of
the celery) plus a bay leaf, sprig of thyme and a few black
Place the gammon fat side up onto the trivet which should line
the base of the tray.
Place in the centre of the oven and roast for 20 minutes, then
reduce the temperature to 165°C for fan assisted or 175ºC for ovens
without a fan and cover with tinfoil. Continue roasting for 30
minutes per 500g reaching a core temperature of minimum 63°C.