Almond and Pineapple Gammon

• 4 lb. joint middle gammon
• 6 tablespoons apricot jam
• 3

Soak the bacon joint in cold water overnight. Place in a saucepan and cover with cold water. Bring to boil and simmer allowing 25 minutes per pound and 25 minutes over. Drain. Skin and allow to become quite cold. Warm and sieve the apricot jam, then spread it over outside of joint. Coat with toasted almonds. Decorate with pineapple rings dipped in apricot glaze and with olives and watercress.</