Preserved watermelon and gammon

4 servings Prep: 15 mins, Cooking: 30 mins
Rate this recipe
Recommended with a big glass of spicy Shiraz.

By Food24 October 29 2012
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Ingredients (15)

1 gammon — joint
1 onion — quartered
1 carrots — chopped
2 bay leaves — PnP
1 Tbs fennel — seeds
2 l ginger beer — PnP
GLAZE:
125 ml watermelon — with syrup
125 ml ginger — preserve in syrup
1 sea salt and freshly ground black pepper
1 cloves — to garnish
mustard — sweet
4 Tbs english mustard — powder
60 ml pnp white wine vinegar
1 can condensed milk
1 Tbs mustard — whole-grain
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Method:

Place gammon on a trivet, petal steamer or side plate inside a large pot (this will prevent the gammon from burning or catching at the bottom).

Add onion, carrot, bay and fennel and top up with ginger beer. Add enough water to cover. Calculate cooking time by allowing 20 minutes per 500g and simmer, covered, until cooked through. Cool gammon in liquid.

Remove gammon from liquid and carefully pull skin away using your hands and a small knife. Score fat in a criss-cross pattern to make diamond shapes.

Stud the middle of each diamond with a clove and place gammon on a baking tray lined with a double layer of foil.

Place glaze ingredients into a blender and blitz until smooth.

Preheat oven to 220°C. Glaze gammon with a pastry brush.

Roast for 20-30 minutes or until skin turns a rich, golden colour.

Rest joint for 20 minutes before serving.

Mix mustard ingredients together. Season and allow to thicken and infuse. Slice gammon and serve with sweet mustard.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 



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