* 2 1/2 lb (1.25kg) gammon joint
* chopped fresh parsley, to serve
For the sauce:
* 2 oranges
* 2 lemons
* 8oz (225g) redcurrant jelly
* 1/4 pint (150ml) red wine
* salt and freshly ground pepper
* 2 heaped teaspoons arrowroot
* 2 tablespoons cold water
1. With a very sharp knife, carefully remove the rind from the gammon joint. Lift the joint into a roasting bag. Loosely secure the end with a nylon tie and cook on full power for 30 minutes. Remove from the cooker and allow to cool. Lift the joint out of the roasting bag and chill well before serving as this makes carving easier. Sprinkle the top with masses of chopped parsley to serve.
2. For the sauce, thinly peel the rind from the oranges and lemons with a potato peeler. Cut the fruit in half and squeeze out the juice. Strain the juice into a small microproof bowl, add the redcurrant jelly and heat on medium power for 5 minutes, stirring once during cooking, until the jelly has melted and blended with the fruit juice. Add the red wine to the jelly, heat on full power for 2 minutes, then strain into a measuring jug. Season.
3. Shred the peel and place in a small bowl, add water to cover. Cover bowl with a lid or pierced clear film and cook on full power for 5 minutes. Strain, and discard the water. Cover with fresh water, cover again and cook on full power for a further 8 minutes, or until the peel is tender. Drain thoroughly.
4. For each 1/2 pint (300ml) sauce, blend 1 heaped teaspoon arrowroot with 1 tablespoon cold water. Stir into the sauce in the measuring jug. Cover with pierced clear film and cook on full power for about 5 minutes, stirring once, until the sauce is thickened. Stir in the shredded peel and pour into a serving dish.
Power Levels: Full and Medium
Cooking Time: 55 minutes, Gammon 30 Minutes; Sauce 25 Minutes