Maple syrup and blueberry glazed gammon
| Recipe By: | Abigail Donnelly |
| Serves: | 15 |
| Cooking Time: | 2 hours, 40 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 1 tbsp brown sugar
- 5 tbsp brown sugar
- 40 g butter
- 125 ml glaze
- 8 fresh figs
- 125 g fresh blueberries
- Sea salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 500 g French shallots, peeled
- 250 ml maple syrup
- 2 tbsp water
- 1 vanilla pod, split
- 370 g fresh blueberries
- 4 onions
- 4 bay leaves
- 6 peppercorns
- 4 kg Woolworths beech smoked traditional bogammonne in gammon
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
-
Preheat the oven to 180°C.
- Fill a large saucepan with water and bring to a simmer, then add the gammon, peppercorns, bay leaves and onions, ensuring the gammon is submerged. Simmer gently for 2½ hours.
- Remove the gammon from the water and pat dry using kitchen paper. Place on a roasting tray, brush with the glaze (reserve ½ cup) and place under the grill for 10 minutes, or until caramelised and golden brown. Serve with the roast shallots and figs.
- To make the glaze, heat the blueberries, sugar and vanilla pod in a saucepan and over a high heat for 2–3 minutes. Add the water, then cover and simmer for 1–2 minutes, or until the blueberries burst. Stir in the maple syrup.
- To make the roast shallots and figs, preheat the oven to 180°C. Toss the shallots with the butter, sugar, olive oil, salt and black pepper and place on a roasting tray. Roast for 20 minutes, then add the blueberries, figs and drizzle over the gammon glaze. Roast for a further 20 minutes.
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