Asian Glazed Gammon

  • Preparation Time15 mins
  • Cooking Time210 mins
  • Serves8
  • DifficultyEasy
4kg boneless gammon joint
500ml chicken stock
3.5L water (enough to cover)
2 dried bay leaves
6 cloves garlic, sliced
60g piece ginger, quartered
1 tsp black peppercorns
3 sprigs fresh thyme
3 sprigs rosemary
6 carrots, washed cut into chunks
2 celery sticks, diced

For the glaze

2 tbsp honey
3 tbsp dark soy sauce
Juice of half an orange
30g ginger, grated
3 clove garlic, grated
1 red bird's eye chilli

Place the gammon into a large pot, cover with the stock and water.

Add the bay leaves, garlic, ginger, peppercorns, thyme, rosemary, carrots and celery.

Bring to the boil and simmer for 2½ to 3 hours or until tender.

Remove from stock and leave to cool slightly.

Preheat oven to 200°C.

For the glaze: in a bowl mix the ingredients for the glaze, honey, soy, orange juice, ginger and garlic.

Slit open the birds eye chilli and add just a few of the seeds to the mix and discard the rest of the chilli.

Place the gammon in a roasting tin.

Lightly score the fat and cover with the glaze.

Roast for 20 to 30 minutes until sticky and crisp round the edges.

Asian Glazed Gammon

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