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Glazed Baked Gammon

  • Preparation Time20 mins
  • Cooking Time310 mins
  • Serves10
  • DifficultyMedium
1 unsmoked gammon joint, weighing about 4kg
1 carrot, cut in half
1 onion, cut in half at root
1 celery stick
1 bay leaf
7 peppercorns
8 tablespoons marmalade
2 tablespoons wholegrain mustard
2 tablespoons black treacle
8-10 cloves

I usually soak the gammon in water overnight, but ask your butcher if this is necessary, and, if you do, discard the soaking water before starting.

Place the gammon in a large saucepan, cover with water and add the carrot, onion, celery, bay leaf and the peppercorns. Bring to the boil and then turn down to a low simmer, covered, for 2 3/4 hours.

Preheat the oven to 180°C Gas Mark 4.

When the gammon is cooked, make the glaze by mixing all of the ingredients (except the cloves) together in a bowl.

Remove the gammon from its cooking water and drain well. Cut the rind and some of the fat off the gammon (leaving a thin layer of fat). Score the fat diagonally in a criss-cross pattern and then stud with the cloves all over.

Put the gammon joint in a roasting tin, brush over the glaze and bake in the preheated oven for about 25-30 minutes until stick and golden. Serve hot or cold.

Recipe courtesy of Lisa Faulkner

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