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    Gammon with Cumberland Mustard Glaze

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    Gammon with Cumberland Mustard Glaze

    Boil the gammon joint the day before, then glaze and roast on Christmas Day.

    • Christmas
    • Preparation time: 30 minutes
    • Cooking time: 150 minutes
    • Total time: 3 hours 60 minutes 60 minutes 60 minutes

    Serves: 12


    • 3kg Waitrose Unsmoked Bone-in Gammon Joint
    • 2 sticks celery
    • 1 carrot, cut into sticks
    • 1 tbsp whole black peppercorns
    • 1 sachet bouquet garni
    • Salt
    • Freshly ground black pepper
    • For the glaze:
    • ½ x 230g jar Cumberland sauce
    • 3 tbsp English mustard
    • 3 tbsp thin cut Seville orange marmalade
    • 3 tbsp red port


    1. Place the gammon in a large saucepan with the celery and carrot sticks, peppercorns and bouquet garni. Cover with cold water and bring to the boil over a moderate heat. Skim several times. Reduce the heat and simmer for about 1 ½ hours. Remove the gammon from the liquid and cool for 15 minutes.
    2. To make the glaze, mix all the ingredients together and paint the gammon all over.
    3. About 1 ½ hours before serving, remove the gammon from the fridge, bring back to room temperature and put in a roasting tin. Heat the oven to 200°C, gas mark 6. Bake for 30 minutes or until piping hot, basting 2 to 3 times with pan juices. Leave to rest for 5-10 minutes before serving.

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