Serves 10 tO 12
Ingredients
For the gammon
- 3kg–4kg boneless gammon, skin removed
- 500ml low-sodium chicken stock
- 3,5ℓ water
- 2 dried bay leaves
- 6 garlic cloves, crushed
- 60g fresh ginger, peeled and quartered
- 5ml whole black peppercorns
- 3 sprigs thyme
- 3 sprigs rosemary
- 6 carrots, roughly chopped
- 2 celery sticks, roughly chopped
For the glaze
- 15ml honey
- 45ml soy sauce
- Juice of ½ orange
- 30g fresh ginger, peeled and
- finely grated
- 3 garlic cloves, crushed
Method
- For the gammon, bring all the ingredients to the boil in a large saucepan on medium heat. Reduce the heat and simmer on low for about two hours until tender. Remove the gammon from the stock and allow to cool slightly in a roasting tin.
- Preheat the oven to 200°C.
- For the glaze, combine all the ingredients.
- Lightly score the fat on the gammon and cover with the glaze. Roast for about 20 to 30 minutes until the meat is sticky and crisp.
- Gammon is often cooked in sugary drinks like ginger ale and topped with sweet glazes.
We’ve reduced the sugar quota by cooking the ham in a flavourful stock and reducing sugar in the glaze. Cut down on the fat by trimming the fat layer from the gammon, taking care when roasting that it doesn’t dry out.
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