Ingredients:
- 1 Gammon
- Water
- Flavourings: onion, carrot, peppercorn, bay leaf
- Ham Glaze
- Cloves
Instructions:
- Prepare the Gammon:
- Place the gammon into a large pot.
- Add Flavourings and bring to boil:
- Add flavourings such as onion, carrot, peppercorns, and bay leaf.
- Cover the gammon with water.
- Bring it to a boil.
- Skim and Simmer:
- Skim off any scum that rises to the top and discard it, reduce the heat to a low simmer.
- Allow it to simmer for approximately 40 minutes per kilogram.
- Check Temperature:
- When the internal temperature reaches 68 degrees Celsius, remove the gammon from the pot and place it on a cutting board.
- Preheat the oven and prepare the Glaze:
- Preheat the oven to 190 degrees Celsius and bring the glaze up to a simmer on the stove top.
- Prepare the Gammon for Roasting:
- Remove any string & skin leaving as much fat on the gammon as possible.
- Score the fat with crisscross cuts, being careful not to cut into the meat.
- Insert cloves into the scored diamond patterns.
- Glaze and Roast:
- Transfer the gammon to an oven tray and drizzle the glaze over the gammon, brushing it over evenly.
- Place the gammon into the preheated oven for 15 minutes.
- After 15 minutes, remove it from the oven, glaze it again.
- Final Roasting:
- Return the gammon to the oven and roast for an additional 15-25 minutes or until the glaze turns a golden brown.
- Rest and Serve:
- Allow the gammon to rest for 10 minutes.
- Slice and serve for a delicious, glazed gammon feast.