Source: BBCGoodFood.com
Take a juicy gammon joint - cook it in a cinnamon-spiced stock, then add a sticky syrup and clove sauce and serve it in thick slices.
With minimal effort, you will end up with gammon that tastes absolutely divine!
The gammon can be roasted on the day or up to 2 days ahead and served cold.
“With minimal effort, you will end up with gammon that tastes absolutely divine!"
(Video available at end of this blog post)
Ingredients:
2kg unsmoked boneless gammon joint
2 litres of branded full-sugar cola (not diet)
1 carrot, chopped
1 onion, peeled and quartered
1 stick celery, chopped
1 cinnamon stick
½ tbsp peppercorns
1 bay leaf
For the glaze
150ml maple syrup
2 tbsp wholegrain mustard
2 tbsp red wine vinegar
pinch of ground cloves or five-spice
We like to serve this gammon with potatoes (mashed, roast, or even Claire's potato salad) and steamed green beans.
Serves: 6 - 8
Prep Time: 10 minutes
Cooking Time: 3 hours 15 minutes
Method:
1. Put the gammon joint in a large pan and cover with 2l of cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, 1/2 tbsp of peppercorns and 1 bay leaf.
2. Bring to the boil, then turn down to simmer for around 2 1/2 hours, topping up with boiling water if necessary to keep the gammon fully covered.
3. Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190°C/170°C fan/gas 5.
4. Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
5. Mix 150 ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.
6. Pour half over the fat, roast for 15 minutes, then pour over the rest and return to the oven for another 30 minutes, baste halfway through.
7. Remove from the oven and allow to rest for 10 minutes, then spoon more glaze over the top.
We like to serve this gammon with potatoes (mashed, roast or even Claire's potato salad) and steamed green beans.
Top tip: can be roasted on the day or up to 2 days ahead and served cold.
Source: BBCGoodFood.com
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