Honey-glazed gammon

 

Kersfees is nie Kersfees sonder Gammon op die tafel nie.  Hierdie kan reeds 'n dag of twee voor die tyd gemaak word.  Heerlik koud saam met slaai of die volgende dag op 'n broodjie.

Honey-glazed gammon (By The Hairy Bikers)

 Cooking time over 2 hours

 Serves 10

 

Ingredients

For cooking the gammon

2kg unsmoked boneless gammon joint, tied

2 onions, halved

2 carrots, unpeeled, cut into 5cm pieces

2 celery stalks, cut into 5cm pieces

4 bay leaves

12 black peppercorns

small handful cloves

 

For the glaze

4 tbsp runny honey

4 tbsp English mustard

 

Method

Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil once more. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)

Remove the gammon from the water and set aside to cool for 15 minutes. (The cooking liquid can be strained and reserved for making soup for another time.)

Preheat the oven to 200C and line a large roasting tin with kitchen foil.

Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each 'X'.

Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices.

For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.

The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.

Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.

Carve the gammon, serve on a large platter and spoon over the warmed juices.

Recipe Tips

If the gammon is to be served cold, remove the joint from the fridge and allow to come to room temperature for 30 minutes.

I replaced the honey with brown sugar.