I do really love Gammon. It’s a great roast, it has a subtle sweetness about it, and that salty taste adds a real zing.
Great on a Sunday for a family roast around the table.
Also great for Christmas….. which is not so far away!
1 large gammon (bone in or out)
2 carrots, sliced
2 celery sticks, chopped
1 small onion, chopped
2 bay leaves
6 whole black peppercorns
6 whole cloves
For the glaze:
¾ cup tightly packed brown sugar
1-2 Tbsp cider vinegar
1-2 tsp wholegrain mustard
¼ tsp of ground cloves
Pre-heat the oven to 160C (Gas mark 3).
Rinse gammon and pat dry.
Place in a large, deep roasting dish (preferably with a lid).
Add carrots, celery, onion and spices to the roasting pan together with the gammon.
Add enough water to come up to about half the depth of the roasting pan.
Cover your roasting pan with its lid (alternatively with aluminium foil) and place in preheated oven.
Cooking time is 30 mins for every 500g, plus an extra 30 mins.
When done, remove the gammon from the oven and allow to rest for five minutes while you make the glaze.
The glaze: Heat all ingredients in a small saucepan until the sugar has completely dissolved and the mixture boils. Carefully peel the skin off the gammon, but leave the fat attached to the meat.
Lift a corner of the skin and tug gently – you will see it comes off surprisingly easily.
Score the fat to create a diamond pattern – scoring helps the glaze to stay on the fat instead of just sliding off.
Baste the fat liberally with the glaze and return the gammon to the oven, uncovered.
Baste frequently until the glazed fat has browned nicely (it should take about 15-20 mins).
Turn the grill for a few minutes at the end to brown the glaze and finish it off.
Serve with aplomb on the dinner table, and let you family gape with wonder and awe!!