Chestnut Smoked Gammon with Stewed Apples and Gravy

Gammon joint from Sainsbury's (1.5kg), roasted in the oven for 30 minutes for each 500g, plus another thirty minutes, with the kitchen foil removed. Sliced with an electric carving knife.

The gravy was made in a small saucepan with water, a teaspoonful of cornflour, and ham stock. Stir frequently while boiling from room temperature.

The apple was peeled, and I used a segment cutter to core it and make eight segments, which were then finely chopped. Cooked in another saucepan with a little water. Stir frequently, and mash with a spoon after five minutes or so, or a masher. Allow to cool.

The slices of gammon were placed in a flat lidded non-stick pan,  and the gravy was poured in. Cook slowly for twenty minutes, moving the contents of the pan around and turning the slices frequently.

Serve the ensemble with peeled boiled potatoes, batoned carrots, and fresh black pepper. Can also be served with cranberry or red currant sauce, instead of an apple sauce. Will serve 6 to 8 people. Simple and delicious!