Method
Boil the gammon
- First start by putting the gammon joint in a large saucepan and cover with boiling water from a kettle. Put a lid on and bring to a boil. Simmer for 5 minutes then pour off the water (this gets rid of some of the salt).
- Cover with fresh boiling water, add the vegetables, cloves and peppercorns to the pan. Put a lid on, bring back to a boil then lower to a simmer. Cook for 20 minutes per 500g / 4 minutes per 100g.
- Take the gammon out of the pan and transfer to a roasting tin (reserve the cooking liquor for now).
- Preheat the oven to 200 C / 180 C Fan / Gas 6.
Glaze the gammon
- When the gammon is cool enough to handle, peel off the skin but leave behind a layer of fat 1-2 cm thick. With a sharp knife, cut a crisscross pattern all over the fat without piercing the meat.
- Carefully sprinkle the Maple & Chilli Glaze all over the gammon making sure even covering, add more glaze if needed, you are looking for a thick coating.
Roast the glazed gammon
- Put it in the oven and bake for approximately 30 minutes or until the gammon has a shiny, sticky glaze. Turn the temperature down if darkening too quickly.
- Remove from the oven and transfer the gammon to a plate or board.
- The glazed gammon can be sliced and served hot or left until completely cold before slicing and serving.
Chef’s Tip:
If your joint is particularly thick you may wish to add 20 minutes to the total cooking time.