DOCUMENT

138 Serves 4 | Preparation time: 90 minutes Ingredients Preparation For the gammon: 1 kg gammon (loin), ready to cook For the pesto: 50 g pine nuts 60 g sundried tomatoes in oil 30 g flat leaf parsley 30 g basil 1 clove of garlic 50 g hard cheese (Parmesan), grated 2 ½ tbsp. sunflower oil 2 ½ tbsp. olive oil Accessories: Glass tray Food probe Hand-held blender Place the gammon joint on the glass tray and insert the food probe. Place the glass tray in the oven and cook the gammon. To make the pesto, toast the pine nuts in a pan. Roughly chop the tomatoes, parsley, basil and garlic. Purée them together with the pine nuts, Parmesan and sunflower oil. Stir in the olive oil. Settings Automatic programme Pork | Gammon joint | Roast Programme duration: approx. 40 minutes Manual Oven functions: MW + Fan Plus Temperature: 150–160 °C Power level: 80 W Core temperature: 75–80 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: approx. 45–55 minutes Shelf level: 1 Roast gammon Useful tip If your sundried tomatoes are dry-packed, 30 g will be enough. Before using them, pour boiling water over them and leave to soak for approx. 10 minutes. Then drain off the water.