Glazed gammon with Clemengold preserve

8 servings Prep: 20 mins, Cooking: 3 hrs 30 mins
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Smoky, sweet and tender glazed gammon.

By Independent Contributor December 18 2014
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Ingredients (11)

3 kg gammon — boneless
1 onion — sliced
2 carrots — sliced
2 celery stalks
2 bay leaves
1 tsp black peppercorns — whole
2 cup ginger beer
1/4 cup wholegrain mustard
1 cloves — whole
1/3 cup brown sugar — soft
1 jam — ClemenGold preserve
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Leave the netting on the gammon and place on a trivet, pot stand or old saucer in a large deep pot; fat side facing up.
Add the onion, carrot, celery, bay leaves, peppercorns and ginger beer to the pot. Pour warm water over the gammon until it is completely covered.
Cover with lid and bring to the boil, then reduce heat and gently simmer for 3 hours, making sure the gammon is constantly covered in liquid all the while.

Preheat the oven to 200 °C.

When meat is done, remove from the cooking liquid and snip off the netting. Use a sharp knife to remove the skin and discard.
Spread the mustard evenly over the gammon’s fat layer.
Slice the fat layer to form a diamond pattern and stud with cloves.
Press the sugar evenly onto the mustard layer.
Place the gammon on a roasting rack and bake until the sugar turns caramel brown and the diamond pattern becomes visible.

Place the meat onto a platter. Generously glaze with the preserve syrup and arrange the preserved mandarins onto the gammon.
Serve warm or room temperature.
Serve with extra wholegrain mustard on the side.

TIP: To save on electricity, use a Wonderbag!  Simply boil the gammon in the pot for 30 minutes then transfer in the bag, ensure the pot is completely covered. Allow to “slow cook” for 6 hours. Do this in the morning or the night before. If you don’t have a wonderbag, wrap in a sleeping bag or 2- 3 blankets. Cooking with this method ensures tender meat.

Make your own spiced ClemenGold preserve – check out this recipe from their website.

Serve with Honey and thyme roasted rainbow carrots, Festive salad, and Spicy Hasselbacks.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.

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