Glazed Christmas Gammon
Ingredients
4Kg Boneless Gammon Joint
1 Ltr of Apple Juice
2 Bay Leaves
1 Onion (sliced)
1 Cinnamon Stick
20 or so peppercorns
Whole Cloves
For the Glaze
100g Damson Jam
50g Granulated Sugar
75ml Sloe Gin
- Put the gammon in to a large deep pan with the apple juice and top up with water to cover, then add the onion, bay leaves, cinnamon stick and peppercorns.
- Bring to the boil, then reduce the heat and cover to simmer for 25 mins per 450g of gammon weight until cooked thoroughly (we check with a thermometer).
- Once cooked remove the gammon from the cooking liquid and put on to a board, leaving to cool for approx. 15 mins (cool enough to handle)
- Preheat the over to 220 (200 fan)
- Untie the gammon and use a knife to remove the skin leaving a good layer of fat on the ham. Score a diamond pattern in to the fat taking care not to cut in to the meat. Retie the gammon and add a clove in to each diamond.
- Line a roasting tin that will fit the gammon and place the ham in to the tin.
- In a small bowl mix the glaze ingredients together. Brush roughly 1/3rd of the glaze on to the gammon. Roast for 25-30 mins, basting periodically with the remaining glaze until the gammon is caramelised.
- Can be served warm or at room temperature, keeping any left overs in the fridge for up to 4 days.
- Original recipe from Good Housekeeping
