How to roast the juiciest gammon ever
Let’s face it, Christmas just wouldn’t be the same without a big, juicy gammon on the table. Roasting your own takes a little effort, but a little effort goes a long way. (Also, this sweet and spicy maple syrup glaze is the business.)
Roast gammon with sticky glaze
Ingredients:
- White onions: 2, quartered
- Carrots: 3, quartered
- Fennel: 1 bulb, quartered
- Peppercorns: 1 teaspoon
- Woolworths Bone-in Gammon: 1 x 2.5/3 kg
- Maple syrup: 1 cup
- Dijon mustard: 4 tablespoons
- Verjuice: 2 cups
- Star anise: 1 teaspoon
- Cloves: 4
- Woolworths Soft-eating Nectarines: 250 g
- Woolworths Soft-eating Apricots: 250 g
Preheat the oven to 180°C. Place the onions, carrots, fennel and peppercorns in a large, deep baking dish. Place the gammon on top of the vegetables. Pour in enough water to cover the gammon halfway.
Poach for 30 minutes per kg (this reduces the roasting time).
Remove from the dish and allow to cool.
To remove the skin, carefully slice underneath it from one side to the other. Use small, quick strokes to help peel the skin up and away from the fat.
Place the maple syrup, mustard, verjuice, cloves and star anise in a saucepan and bring to the boil. Reduce the heat and simmer for 15 minutes.
Pour the glaze over the nectarines and apricots and allow to cool.
Place apricots and nectarines on top of the gammon using toothpicks to secure them, pour over the glaze and roast the gammon until crispy and golden.
Sounds like more effort than you’d like?