Gammon
- 2 kg boneless gammon joint
- 500 ml chicken stock
- Enough water to cover the meat
- 2 dried bay leaves
- 4 cloves garlic, sliced
- 30 g piece fresh ginger, quartered
- 6 black peppercorns
- 3 sprigs fresh thyme
- 3 carrots, washed and cut into chunks
- 1 stick celery, sliced
Add
- 60 ml whole cloves
- 1 garlic bulb
For the glaze
- 45 ml honey
- 30 ml Dijon mustard
- 15 ml soy sauce
- 15 g fresh ginger, very finely grated
- Juice of ½ orange
Method
- Place the gammon into a large pot, cover with the stock and water. Add the bay leaves, garlic, ginger, peppercorns, thyme, carrots and celery.
- Bring to the boil and simmer for 1 hour 15 minutes until cooked. Remove from the stock and leave to cool slightly. Preheat the oven to 200°C.
- Use a small knife to remove the rind from the gammon, leaving on as much fat as possible. Score the fat in a diamond – criss cross – pattern and push a clove into each diamond section. Make sure you have enough cloves. Cut the garlic bulb in half.
- To make the glaze: in a bowl, mix all the ingredients together and brush the glaze liberally over the fat later with the whole cloves.
- Place the joint in a roasting tin with the halved garlic bulb and roast for 25 minutes until sticky and crisp round the edges. Serve with glazed and pan-fried apple or pear slices.
