Ingredients:
• 4kg Uncooked gammon
• 1 Onion, sliced with skin on
• 2 Carrots – sliced
• 2 Celery sticks with leaves – chopped
• Sprigs of Parsley
• 3 Bay leaves
• 8 Peppercorns
Garnish:
• 425g Pineapple slices
• 410g Red cherries
• 25ml Flour
• Cloves
Glaze:
• 150g Smooth apricot jam, melted
• 60ml Brown sugar
• 15ml English mustard powder
• 10ml Ground ginger
Method:
1. Place the gammon, vegetables, herbs and peppercorns in a large pot. Cover well with cold water and slowly bring to the boil. Allow 30mins cooking time per 500g meat. When ready, a skewer should penetrate easily.
2. Allow the gammon to cool for 1 hour in this liquid.
3. Peel off the skin and score the fat in a diamond pattern. Sprinkle with a little flour.
4. Garnish the gammon with pineapple slices cherries and cloves. Use toothpicks to hold them in place, pushing the toothpicks right in.
5. Glaze – mix all the ingredients together and brush liberally onto the gammon.
6. Place the gammon on a rack in a roasting pan with 500ml water. Bake in a pre-heated oven at 180ᴼC for 30 mins.
Slice, serve and enjoy!
Source: Oscar’s Deli Meats