GAMMON WITH LOW-CARB CHUTNEY GLAZE

SERVES 12

• 3.5 kg gammon, bone in and smoked at room temperature • 1 onion, halved • 3 star anise • 1 tbsp black peppercorns • 2 tbsp whole cloves • 1 cup low-carb chutney

1. Invert a plate and place it inside a large pot (large enough to accommodate the gammon and liquid on the stove). Place the gammon on the plate, add the onion, star anise and peppercorns. Fill the pot with water, making sure the whole gammon is immersed. Partially cover the pot with a lid and simmer the gammon for approximately 2½ hours (roughly 20 minutes per 500g of meat). Turn off the heat and let the gammon cool in the liquid, then remove it and refrigerate the gammon overnight.

2. Remove the skin from the gammon by gently running your fingers under it above the fat, making sure to leave a thick layer of fat.

3. Score the fat into diamond shapes and stud each diamond with a whole clove.

4. Heat the oven to 210˚C. Cover a baking tray with foil. Place the gammon on the tray, spread the low-carb chutney on top and roast for 30–40 minutes, brushing the remaining chutney on top intermittently. Remove the gammon from the oven and let it cool. 5. To serve: Slice the gammon and serve it immediately.