Oscar’s Boneless

Oscar’s Boneless Smoked Gammon

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 overn at 180ᴼC for 30 mins. Slice, serve and enjoy. Source: Oscar’s Deli Meats