Roast Gammon

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Roast Gammon

roast gammon

prep: 20 mins, plus soaking, cooking and chilling

cook: 1h hours, plus optional standing

 

 

  • 1.3 kg/3 1b boneless gammon,
  • pre-soaked if necessary
  • 2 tbsp Dijon mustard
  • 85g/3 oz demerara sugar
  • 1/2 tsp ground cinnamon
  • h tsp ground ginger
  • 18 whole cloves
  • ready-made red currant sauce,
  • to serve (optional)
 
1. Put the gammon in a big saucepan, cover with cold water and slowly bring to the boil over a gentle heat. Cover the saucepan and simmer very smoothly for one hour.
2. Preheat the oven to 2000C/4000F/ Gas Mark 5.
3. Remove the gammon from the pan and drain. Remove the rind from the gammon and discard. Score the fat into a diamond-shaped pattern with a sharp knife.
4. Spread the mustard over the fat. Mix the sugar and the ground spices on the plate and roll the gammon in the mixture pressing down well to coat evenly.
5. Stud the diamond shapes with cloves al place the joint in a roasting tin. Roast in t} preheated oven for 20 minutes until the glaze is a vibrant golden colour.
6. To serve hot, leave to stand for 20 minutes before carving. If the gammon is to be ser cold, it can be cooked a day ahead. Serve red currant sauce, if desired.