Name: Country gammon
Yield: 20 servings
Cuisine: Bake
Ingredients: 4.00 kg gammon boneless; 1.00 onion large; 2.00 garlic cloves; 2.00 leeks rinsed, sliced; 2.00 carrots sliced; 1.00 celery stalks; 1.00 bay leaves; fresh thyme sprigs; fresh parsley small bunch; 6.00 black peppercorns whole; 15.00 ml wholegrain mustard; 15.00 ml brown sugar soft; 15.00 ml cream thick; 5.00 ml cloves ground

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Ingredients (14)

4.00 kg	gammon — boneless
1.00	onion — large
2.00	garlic — cloves
2.00	leeks — rinsed, sliced
2.00	carrots — sliced
1.00	celery stalks
1.00	bay leaves
	fresh thyme — sprigs
	fresh parsley — small bunch
6.00	black peppercorns — whole

Glaze

15.00 ml	wholegrain mustard
15.00 ml	brown sugar — soft
15.00 ml	cream — thick
5.00 ml	cloves — ground

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Method:

Rinse gammon well under cold running water. Place in a saucepan large enough to hold it comfortably.
Add vegetables, herbs, peppercorns and enough water to just cover. Bring to boil and simmer very gently for 2 1/2 hours. Leave to cool in liquid.
Remove from saucepan and place on a draining board or other suitable surface. Cut off elastic net and peel off skin. With a sharp knife, score fat (not too deeply) in a diamond pattern.
GLAZE: Mix ingredients and spread all over fat. Place gammon, fat side up, in a roasting pan.
Bake at 180 ºC for 30 to 40 minutes, or until browned all over. Leave for at least 30 minutes before carving.
TOTAL KILOJOULE COUNT: 54 420 kJ (12 530 Cal). A portion: 2 720 kJ (625 Cal).