Glazed gammon
| Recipe By: | Prue Leith |
| Serves: | 6 to 8 |
| Cooking Time: | 25 minutes |
| Prep Time: | 1 hour |
Ingredients
- 1 gammon
- 2 onion, finely chopped
- 1 carrot sliced, julienne
- 1 bay leaf
- fresh parsley stalks
- black pepper to taste
- 250 ml demerara sugar
- 3 tbsp English mustard
- 8 cloves
- 70 g pineapple, chopped
- 4 preserved figs, finely chopped
- 4 pieces of preserved ginger, finely chopped
- 1 handful of mint, washed and torn
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Cooking Instructions
- If the gammon requires soaking to remove excess salt, cover it in cold water and place it in the fridge overnight – skip this step if it does not.
- Place the gammon (in the netting) in a large saucepan of cold water.
- Add the onion, carrot, bay leaf, parsley stalks and peppercorns. Bring the water slowly to the boil, then turn down the heat to a simmer and cover – do not boil.
- About 15 minutes before the gammon is ready to leave the broth, heat the oven to 220°C.
- Combine the sugar and mustard.
- When ready, lift the gammon from broth and place it on a cutting board.
- Lift off the skin with a sharp knife.
- Leave a thin layer of fat to be scored in a diamond pattern.
- Insert a clove into each diamond.
- Gently but firmly pat the sugar and mustard mixture over the scored gammon and into the cuts.
- Place the gammon on a tray in the oven with the fat layer facing the grill. Pour 125ml of water into the tray so the gammon doesn’t dry out.
- Leave in the oven for 20 minutes to caramelise the glaze or use a blowtorch. After removing it from the oven, let the gammon stand for about 10 minutes so the juices can settle.
- Slice with an extremely sharp knife, layering the slices on a plate, and serve with the fresh pineapple salsa.
- To make the salsa, peel the pineapple by cutting off the ends and laying it on its side. Insert a small, sharp knife just under the skin and cut in a circular motion, separating the flesh from the skin. Go all the way round to complete the circle, then turn the pineapple around and repeat the process at the other end.
- Push out the flesh (it should be cylinder-shaped), core the pineapple, and chop the flesh into small squares.
- Combine with the preserved figs, preserved ginger and mint to make the salsa.
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