Gammon over! FESTIVE GAMMON WITH APRICOT & HONEY GLAZE

Let the festivities begin! This step-by-step guide to a Festive Gammon with Apricot & Honey Glaze (with extra tips for more flavour, sauces and vegetable pairings) will add a deliciously decadent touch to your Christmas table.

Serves 10

1 x 4.5-6kg, bone-in, smoked gammon, tied or in a net

For the cooking liquid

• 1 onion, quartered

• 1 large leek, washed chopped

• 2 carrots, peeled and roughly chopped

• 3 stalks celery, rinsed and roughly chopped

• 3 bay leaves • small handful parsley

• 1 tbsp black peppercorns • 2 sticks cinnamon

• 1 tbsp dried, whole allspice berries

• 2 tbsp cloves

For the glaze

• 1 tbsp butter

• 1 cup chunky apricot jam

• 2 tbsp honey

• 2 tsp Dijon mustard

• juice of 1 lemon

STEP 1

In a large pot, add the vegetables, herbs and spices except the cloves. Place the gammon on top of these and pour over enough cold water to cover the meat. Bring to a boil, then reduce the heat to a slow simmer. Cook for 25 minutes per 500g, then an extra 15 minutes. If necessary, top up the water during cooking. Remove the gammon from the cooking liquid and allow to cool.

STEP 2

Carefully peel off the skin of the gammon, leaving behind a layer of fat.

STEP 3

Score the fat in a criss-cross or diamond pattern (without cutting too deeply into the fat). Stud the gammon with cloves. Preheat the oven to 210ºC.

FOR THE GLAZE

Place all the ingredients into a small pot. Gently heat over a low heat, stirring until the mixture is smooth. You might need to add a little water to the glaze to thin it out a bit. Place the gammon into a lined baking tray, brush the glaze over the fat layer and roast for 25-30 minutes or until the glaze is golden and bubbling.

TO SERVE

Allow the gammon to cool slightly, then serve sliced with roast vegetables, apples or apricots (basically whatever you like that’s available and looks nice) and prepared herbed mustard.