Five-spice pomegranate-glazed gammon
| Recipe By: | TASTE |
| Serves: | 8 |
| Cooking Time: | 3 hours |
| Cook's Tips: | Serve the gammon with baby roast potatoes – toss them in olive oil, sea salt and black pepper and bake on a hot tray until golden and crispy. |
| Prep Time: | 20 minutes |
Ingredients
- 3 kg ready to cook gammon
- 4 Tbsp olive oil, to drizzle
- sea salt, for sprinkling
- 1 cup Verlaque five-spice Persian pomegranate concentrate
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Cooking Instructions
- Preheat the oven to 180°C.
- Rub the gammon with olive oil and sprinkle with sea salt.
- Cook in the oven for 30 minutes per 500 g plus an extra 30 minutes. When cooked through, carefully remove the rind and score the fat in a crisscross pattern.
- Coat in the five-spice pomegranate syrup, then return the meat to the oven until the fat crisps up and almost caramelises.
- Leave the gammon to rest for 15 minutes and carve into thin slivers.
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