Traditional gammon with a maple & plum glaze
It’s not Christmas if there isn’t a gammon. No matter how much you deviate from tradition, this is the quintessential Christmas dish.
Ingredients (serves 12 people)
- 5kg cured/smoked gammon on the bone
- 2 onions, quartered
- 1 tbsp cloves
- 1 tbsp juniper berries
- 4 fresh bay leaves
- FOR THE GLAZE 1 cup plum jam
- 1 cup orange juice
- 3 tbsp maple syrup
- Pinch of chilli flakes
- ½ cup cloves
Place gammon in a large pot, add onions, cloves, juniper berries and bay leaves and cover with water. Bring to the boil and simmer for 3½ hours.
Remove pot from heat, set aside and allow gammon to cool completely in cooking liquid. Refrigerate overnight.
Place the plum jam, orange juice, maple syrup and chili flakes in a small pot; heat and simmer for 10 minutes or until reduced and thickened.
Preheat the oven to 170ºC and cook the gammon for two and a half hours.
Remove from the oven. Turn the heat up to 220ºC. Peel the skin off the ham and discard. Score the fat in a criss-cross pattern, stud with cloves. Brush glaze over gammon, place in the oven and bake for 30 minutes, or until golden brown. Allow to rest for 30 minutes, then slice and serve.
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