400 g (13 oz) can apricots in fruit juice, drained and juice reserved
1 teaspoon ground cinnamon
2 teaspoons ground paprika
3 tablespoons chopped parsley
salt and pepper
Bring a large saucepan of lightly salted water to the boil and cook the potatoes for 10 minutes. Drain.
Meanwhile, cook the gammon under a preheated high grill for 5–6 minutes on each side until cooked through.
While the potatoes and gammon are cooking, heat 1 tablespoon of the oil in a large, heavy-based saucepan and cook the onion over a medium heat, stirring frequently, for 3–4 minutes until softened. Add the apricot juice and cinnamon and cook over a high heat for 3 minutes to reduce the liquid by half. Remove from the heat and add the apricots, then pour all the mixture into a food processor and whizz to a thick, textured sauce. Return to the saucepan and heat through gently while finishing the potatoes.
Heat the remaining oil in a large, heavy-based frying pan and cook the drained potatoes over a high heat, stirring frequently, for 5 minutes until golden and crisp. Sprinkle over the paprika, season with pepper and toss in the parsley.
Spoon the sauce over the gammon to serve, accompanied by the paprika potatoes.