Marmalade Marma lade e and M Mustard usta
Glazed Glaz ed Gammon Gam mmon n Serves 6-8
R Ready eady in 2 hou hours urs 45 min minutes, utes, pl plus us cooli cooling ing
Gla Glazed azed gammon gammon is a Ch hristmas favourite favourite – Christmas d elicious hot fr om the o ven delicious from oven as a festive fe su p ppe supper or ser rved served co a ld as cold pa p rt part o off the Bo oxin Boxing Da ay Day bu uffet buffet! Place the gammon n joint in a large deep pan with th the e onion, carrot, bay leaves and peppercorns. Pour ov ver over enough cold waterr to cover the joint.
IIngredients: ngredients: • 2.5kg smoked gammon n joint
Bring to the boil th en skim of urface su then offf any scum from the surface oon. Reduce the heat, cover and leave using a slotted spo spoon. WR VLPPHU IRU Ă´ K KRXUV WRSSLQJ XS WKH ZDWHU OHYHO DV WR VLPPHU IRU Ă´ KRXUV WRSSLQJ XS WKH ZDWHU OHYHO DV needed.
• 1 onion, peeled and quartered • 1 large carrot, peeled and chopped
t 180°C, fan 160°C, gas 4. Lift out o the Preheat the oven to gammon from the pan and place in a foil-lined roas sting roasting tin (discard the coo cooking oking liquid). Leave to cool for 10 0 leaving minutes. Cut away y the skin from the gammon, leav ing a Stud thin layer of fat and d score the fat into diamonds. Stu ud the scored fat with the e cloves in an even pattern.
• 2 fresh bay leaves, plu plus s extra to garnish • Few black peppercorns s • 1 tbsp whole cloves • 3 tbsp p shredless orang orange ge g marmalade, warmed
honey,, mustard and sugar Mix together the marmalade, m honey s oven and spoon all overr the gammon fat. Roast in the ov ven for 40-45 minutes, basting regularly with the glaze and a pan juices until the e fat is golden. Serve hot or cold fresh wedges. garnished with fres sh bay leaves and orange wedge es.
• 2 tbsp runny honey • 1 tbsp Dijon mustard • 3 tbsp light soft brown sugar • Orange wedges, to garnish
TIP
ground corianderr or Add 1 tsp each gro ound cumin and ground coriande a splash of Tabasco Ta abasc co sauce to the glaze for a bit of extra e spice, if liked.