Name: Glazed gammon
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 3 kg gammon; 1 onion; cloves; bay leaves; fresh thyme; 450 ml dry white wine or orange juice; 12 whole cloves; 60 ml smooth apricot jam; 10 ml ground ginger; 40 g brown sugar; 45 ml medium-cream sherry or orange juice; 40 ml mustard; 8 dried apricots; bay leaves; fresh thyme; 2 garlic cloves thinly sliced; 30 ml peppercorns pink or green, in brine (drained); 45 ml fresh chillies; 5 ml cornflour; 125 g dried apricots sliced; 15 ml castor sugar; 25 ml wholegrain mustard; 200 ml sour cream

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Ingredients (23)

3 kg	gammon
1	onion
	cloves
	bay leaves
	fresh thyme
450 ml	dry white wine — or orange juice

GLAZE

12	whole cloves
60 ml	smooth apricot jam
10 ml	ground ginger
40 g	brown sugar
45 ml	medium-cream sherry — or orange juice
40 ml	mustard
8	dried apricots
	bay leaves
	fresh thyme

SAUCE

2	garlic cloves — thinly sliced
30 ml	peppercorns — pink or green, in brine (drained)
45 ml	fresh chillies
5 ml	cornflour
125 g	dried apricots — sliced
15 ml	castor sugar
25 ml	wholegrain mustard
200 ml	sour cream

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Method:

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.