|salt and freshly ground black pepper|
|4||potatoes — chopped|
|2||onion — wedges|
|2 cup||wine — red|
|3/4 cup||vinegar — balsamic|
|2 cup||cherries — fresh|
|2 Tbs||stock — beef, concentrated|
Preheat the oven to 200 °C.
In an oven-safe roasting dish, place the gammon and season well.
Bake for 25 minutes at 200 °C, then turn the heat down to 150 °C and roast for 3 hours. I had mine covered the whole way.
Add the potatoes and onions after half the baking time, checking regularly during roasting time.
When the gammon is done, remove the meat from the dish, and leave to rest. Also remove the potatoes and onion.
Deglaze the dish by adding the red wine to the hot oven dish, then pour these cooking juices into a small saucepan. Bring to the boil.
Add the balsamic vinegar and cherries, and cook until reduced.
Slice the gammon and serve with sauce and roasted potatoes. You can add your own side of veggies to this.