Preserved watermelon and ginger-glazed gammon
|1||gammon — joint|
|1||onion — quartered|
|1||carrots — sliced|
|1 Tbs||fennel — seeds|
|2 l||ginger beer — PnP|
|125 ml||watermelon — with syrup|
|1 pinch||salt and freshly ground black pepper|
|1 handful||cloves — to garnish|
|mustard — sweet|
|4 Tbs||english mustard — powder|
|60 ml||vinegar — white wine|
|1 can||condensed milk|
|1 Tbs||mustard — whole-grain|
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 220ºC.
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.
Buy all the ingredients now from Pick n Pay.