Bourbon-glazed gammon
(from Elyce123’s recipe box)
use the gammon’s cooking water as a stock for soups, boil to reduce it, then cool and freeze in batches, use within 6 months.
Source: delicious. August 2005
Prep time: 20 minutes
Cook time: 180 minutes
Serves 8 people
Categories: August
Ingredients
- 3.5-4kg gammon knuckle (bone-in), skin but not fat removed
- 1 onion, halved
- 1 carrot, cut into chunks
- 2 fresh bay leaves
- 8 black peppercorns
- 20 cloves
- 225g Demerara sugar
- 1 tbsp Dijon mustard
- 250ml bourbon, such as Jack Daniel's
Directions
-
Put the gammon into a large saucepan and cover with cold water. Place over a high heat, cover and bring to the boil. Drain off the water, then add the onion, carrot, bay leaves and peppercorns to the pan. Again, cover with cold water, place over a high heat, cover and bring to the boil. Partially uncover, reduce the heat slightly and simmer for 2.25 hours (or 18 minutes per 500g).
- Carefully remove the gammon and place it in a roasting tin. Using a sharp knife, score the fat all over in a diamond pattern, and press a clove into each diamond.
-
When the gammon is nearly ready, preheat the oven to 200˚C/fan 180˚C/gas 6. Make a glaze. Mix the sugar and mustard together in a saucepan, then stir in the bourbon and 250ml water. Put over a low heat, stirring to dissolve the sugar, then pour all over the gammon. Roast for 25 minutes, basting occasionally – the gammon should only just be turning golden.
- Carefully tip the glaze from the tin into a wide saucepan, then put over a high heat and boil for 5 minutes, until sticky. Pour over the gammon and use a pastry brush to evenly coat the meat. Pop back in the oven for 15 minutes. Rest for 20 minutes before carving. Serve it warm or cold.