Christmas Gammon

CHRISTMAS GAMMON with orange glaze

gammon

   

 

 

 

 

INGREDIENTS

4kg Gammon, (on or off the bone)
2 Bay leaves
10 Peppercorns
6 Garlic, cloves
½ tsp Mustard seeds,white (optional)

HOW TO PREPARE THE GAMMON

Pre-Heat oven 190 deg C.

Remove the gammon from the packaging and place it on a saucepan large enough to hold it and add the bay leaves, peppercorns, cloves and mustard seeds.

Cover with water and bring to the boil, turn the heat down and simmer gently until the gammon is tender.
Remove the gammon from the stock and let it cool slightly, then peel off the skin.

Place a sheet of foil in a roasting pan and place the gammon on top of it.

Before you score the gammon fat in a diamond pattern, trim some of the fat if there is too much, but you need to leave some to keep the meat moist as it adds to the flavour.

Rub the top of the gammon with mustard and then sprinkle on the sugar topping ingredients and dab with some of the glaze.

Mix the remaining glaze with the dried fruit and press this onto the top of the gammon, roast in the oven till the top looks glazed and bubbly.

Serve hot or cold.

ORANGE GLAZE INGREDIENTS

2 cups Orange juice
10ml Ginger, crushed
1 tbls Soy sauce
1 clove Garlic, chopped

HOW TO MAKE THE ORANGE GLAZE 

Reduce the ingredients in a pot until it becomes thick. You will be left with +/- 125ml glaze.

THE SUGAR TOPPING

2 tsp hot English mustard, ready made
2 Tbsp Brown sugar
¾ tsp Garlic cloves, ground

THE FRUIT TOPPING

1 tbls Olive oil
3cm Ginger, peeled and cut into strips
1 cup Cranberries, roughly chopped
1 cup Turkish apricots, roughly chopped.
¾ cup Orange juice
Zest of 1 orange
1 tbls Soy sauce
1 tsp Sesame oil

HOW TO MAKE THE FRUIT TOPPING 

Heat the oil in a small sauce pan and fry the ginger for 30 seconds then stir in the dried fruits, orange juice and zest.

Cook until the fruit is slightly swollen, stir in the soy sauce and sesame oil and cool until needed.

Click Here to go back to Jenny Morris's recipe page.


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