Glazed gammon

Recipe from: 3 November 2009

Ingredients 24
Servings 12
Time 30 mins

Ingredients

  • 3
    kg
    piece smoked or unsmoked gammon, bone in, or boned and rolled
  • 1
    large onion
  • whole cloves
  • bay leaves
  • sprigs of thyme
  • 450
    ml
    dry white wine or orange juice
  • Glaze
  • 12
    whole cloves
  • 60
    ml
    smooth apricot jam
  • 10
    ml
    ground ginger
  • 40
    g
    light brown sugar
  • 45
    ml
    medium cream sherry or orange juice
  • 40
    ml
    mild mustard
  • 8
    dried apricots
  • bay leaves and thyme sprigs
  • Sauce
  • 2
    cloves garlic, thinly sliced
  • 30
    ml
    pink or green peppercorns in brine, drained
  • 45
    ml
    olive oil
  • 5
    ml
    cornflour
  • 125
    g
    dried apricots, sliced
  • 15
    ml
    castor sugar
  • 25
    ml
    wholegrain mustard
  • 200
    ml
    sour cream
 

Method

1.5 - 2 hrs
 
Soak gammon in cold water overnight.
Drain gammon and put in roasting pan.
Halve onion, stud with cloves and add to pan with herbs.
Pour over wine, then almost fill with hot water.
Cover tightly with foil and bake at 180 °C for 15 minutes per 450 g.
Remove from oven and lift gammon from pan.
Reserve juices.

Glaze:
Increase oven temperature to 200 °C.
Loosen a corner of gammon skin with a knife then pull rind away.
Score fat into a diamond pattern.
Press a clove into each diamond centre.
Put gammon into roasting pan.
Mix jam, ginger, sugar, sherry and mustard and brush half over gammon.
Pour a ladleful of gammon juices into pan.
Bake in preheated oven for 15 minutes.

Secure garnishes of apricots, bay leaves and thyme sprigs to gammon skin with toothpicks.
Brush remaining glaze all over gammon and return to the oven for a further 10-15 minutes until deep golden in colour.
Watch very closely towards the end of the cooking time so that the meat doesn't burn.

Sauce:
Fry garlic and peppercorns in oil until beginning to colour.
Blend cornflour with 30 ml water.
Add to pan together with 300 ml of the cooking juices, apricots, castor sugar and wholegrain mustard.
Add sour cream and cook, stirring for five minutes until mixture has thickened.
Serve hot with slices of cooked gammon.
 

Read more on: bake  |  pork
 

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