Yields: 8 Servings
For the Glaze:
- 2 Table Spoons Mustard
- 100g Light brown Sugar
- 4 Table Spoons of Local Honey
- Pinch of Ground Clove
- Pinch of Nutmeg
- Few Drops of Worchester Sauce Preparation method
- Place the gammon in a large pot with cold water. Add the bayleaf and cloves. Bring up to the boil and then allow to simmer for 1 hour 30 minutes making sure there is only gentle movement in the water.
- Turn off heat and allow to rest for 10 minutes, then remove from the cooking liquid.
- Pre-heat the oven till 200 degrees C
- Make the glaze by simply combining all the ingredients in a bowl
- Place the gammon on a tray and, using a sharp knife, score the fat with crisscross lines.
- Spread the glaze on the gammon and cook in the oven for 20 minutes, basting with juices from the tray once or twice. Brian’s Tip
- Please don’t consider cooking in coke as I often been asked. Gentle simmering is the key to tender gammon as boiling constantly toughens the meat.