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Honey-spiced Gammon
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Honey-spiced Gammon
A sweet glaze will permeate the meat with flavour and keep it succulent. Waitrose gammons don't need to be pre-soaked.
- Preparation time: 15 minutes
- Cooking time: up to 2 hours boiling, then glazing 40 minutes and resting 20 minutes
-
Total time:
3 hours 15 minutes
Serves: 6 with leftovers
Ingredients
- 3.5kg Waitrose Boneless Smoked Gammon Joint
- 1 large sprig fresh thyme
- 2 fresh bay leaves
- 1 large onion, peeled and roughly chopped
- 1 clove garlic, peeled and cut in half
- 150ml olive oil
- For the glaze:
- 6 cloves
- 2 star anise
- 1 tbsp ground cinnamon
- 1 tbsp black peppercorns, crushed
- 150g clear honey
Method
- Place the gammon in a large pan, cover with cold water and add the thyme, bay leaves, onion and garlic. Bring gently to the boil (this will take about 30 minutes), skim the surface and simmer for up to 1½ hours. To check the meat is cooked, remove from the water and insert a skewer into the middle - the juices should run clear.
- Strain off the stock and reserve it for the carrot and cardamom purée.
- For the glaze, grind all the spices in a pestle and mortar, then blend with the honey. About 1 hour 15 minutes before serving, preheat a roasting tin in the oven for 15 minutes at 190ºC, gas mark 5. Add the olive oil and place the gammon in the roasting tin. Warm the glaze in a pan and pour over the gammon. Place in the oven and bake for 40 minutes, basting every 10 minutes until golden brown.
- Remove from the oven and allow to rest for 20 minutes before carving.
Cook's tips
To prepare ahead, at the end of step 2 leave the cooked gammon to cool, cover, and place in the fridge for up to 48 hours. Remove 1 hour before glazing.
Comments
This recipe was first published in November 2002.
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