Save to your scrapbook
Hoisin & honey-glazed gammon
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Waitrose Unsmoked English Gammon Joint, about 4kg
1 large onion, quartered
2 carrots, halved
2 sticks celery, halved lengthways
4 cardamom pods, lightly crushed
1 red chilli, halved lengthways
1 bay leaf
2 star anise
FOR THE GLAZE
3 tbsp hoisin sauce
2 tbsp set honey
2 tbsp dry mustard powder
1 Leave the string on the joint and place the gammon in a large
pan. Add the onion, carrots, celery, cardamom pods, chilli, bay leaf and star anise. Cover with cold water, bring slowly to the boil then cover with a lid. Simmer for 3 hours, adding boiling water from the kettle as needed.
2 Allow the gammon to cool slightly for half an hour in the cooking liquid then place on a board. Reserve the stock and pat the joint dry with kitchen paper. Carefully remove the string, peel away and discard the skin, leaving a layer of fat underneath.
3 Preheat the oven to 220°C, gas mark 7 and place the gammon in a roasting tin. Mix the glaze ingredients to form a thick paste, and spread over the joint. Using the tip of a sharp knife, score the fat with parallel lines, first in one direction, then another to form diamonds. Roast the joint for 20-25 minutes until evenly browned. Rest the joint for about 10 minutes before carving into thin slices.
Typical values per serving:
This recipe was first published in November 2017.
Average user rating