Maple and mustard glazed gammon

Bibby's Kitchen
8 servings Prep: 20 mins, Cooking: 2 hrs 40 mins
Rate this recipe
With star anise and orange plum sauce.

By Food24 December 19 2014
3
SHARES
3.6k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (17)

2 kg gammon
1 onions — large, roughly chopped
2 carrots — peeled, roughly chopped
3 celery, chopped — long stems, leaves included
4 bay leaves
8 cloves
10 black peppercorns
GLAZE:
30 ml maple syrup
30 ml soy sauce — low sodium
1 Dijon mustard
orange — halved, juice only
PLUM SAUCE:
300 g plums — stoned, chopped
2 brown sugar
1 balsamic reduction
2 star anise — whole
orange — zest and juice
salt and freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

Place the gammon in a large, deep sided pot and cover completely with water. Add the chopped vegetables and all the aromatics. Bring the water up to the boil and then turn the heat down to a gentle simmer. Cover partially with the lid and cook for 30 minutes per 500g of meat, which will be 2 hours, in this instance. Once the relevant cooking time is up, turn the heat off and allow the gammon to cool down in the stock.

Remove the gammon from the soaking stock and snip off the binding string. Retain a cup of the stock water for later. Carefully, cut away the hard outer fat layer from the gammon and discard. Be sure to keep the soft inner fatty layer intact. With a smooth bladed knife, score the fat in a pattern of your choice. Stud the top with whole cloves.

Preheat the oven to 200º C.

For the glaze

Place all the glaze ingredients in a small saucepan and reduce until thick and syrupy. Brush the sticky glaze over the top of the gammon and lay the meat in the roasting tin. Pour 180ml of the reserved stock into the roasting pan. Roast uncovered for 40 minutes. Turn the oven onto grill and allow the top to caramelise until the fat is darkly scorched, but not burnt. A deep chestnut-brown is perfect.

Remove the gammon from the roasting tin and cover with foil. Allow to rest for 10 minutes before carving. Reserve the pan juices for later.

To make the plum sauce

Place all the ingredients in a saucepan and cook on a high heat until the plums are broken down and the liquid is reduced. Strain the plum compote through a sieve, pressing through all the delicious, soft, plummy goodness. Discard the zests and skins. Pour the plum sauce back into the saucepan, add the reserved pan juices and heat through.

Serve the gammon with the plum sauce and caramelised orange halves.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.