Unsmoked Gammon with Sweet Potato and Spring Onion

A 1.3kg gammon joint was roasted in the oven for two hours (at 190 deg C) inside a wrapping of foil. For the last thirty minutes the wrapping was opened to allow the joint to brown.

The sweet potato wedges and the diced spring onion were placed in the base of the oven for the last hour in a lidded casserole dish, after being dressed in peanut oil (ground nut oil).

Served with a gravy made with the juices from the joint, vegetable stock, and some dried sage. Delicious!