The perfect gammon
Ingredients
- 1 x 20 g sage leaves
- 8 cloves cloves
- 2 cinnamon quills
- 4 star anise
- 4 Tbsp wholegrain mustard
- 3 tbsp soy sauce
- 7 tbsp maple syrup
- 50 g brown sugar
- 60 ml butter
- 1/2 vanilla pod
- figs
- 8 Small red apples
- 3 kg ready to cook gammon
- 1 litre ginger beer
- 6 cloves
- A few peppercorns
- 12 baby onions
- 6 baby carrots, halved
- 1 bulbs fennel
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Arrange the onions, carrots, fennel ,ginger beer cloves and peppercons in a large saucepan.
- Place the gammon on top of the vegetables.
- Sprinkle with peppercorns and cloves.
- Pour the gingerbeer over the gammon and simmer.
- Poach for 30min per kg, this reduces roasting time.
- Remove from the saucepan and leave to cool.
- To remove the skin, carefully slice from one side to the other.
- Use small, quick cutting strokes to help peel the skin up and away from the fat.
- Score the gammon in a diamond pattern with the tip of a sharp knife.
- Add maple syrup, soya sauce, mustard, cloves, star anise, sage into a small saucepan.
- Simmer for 10 – 15 minutes.
- Brush liberally onto the scored gammon.
- Roast for 20 – 30 minutes at 200°C.
- Baste with glaze throughout roasting until golden and sticky.
- Slice apples in half leaving some whole.
- Arrange in a pan with split figs.
- Slice and tear butter over the fruit.
- Split the vanilla pod and scrape seeds over the fruit.
- Sprinkle with brown sugar and squeeze half a lemon.
- Roast along with the gammon until sticky and sweet.
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