Wednesday 26 February 2014

Apricot & Apple Glazed Gammon

Apple & Apricot glazed Gammon

2kg boneless gammon
3 carrots, roughly chopped
2 red onions, roughly chopped
2 apples, roughly chopped
500ml apple juice
500ml water/stock
for the glaze
4 tablespoons apricot preserves/jam
250ml apple juice
50g brown sugar
50ml white wine vinegar

  • Pre-heat the oven to 160°c.
  • Place the gammon in a large roasting tray 
  • Add the carrots, red onions, apples, apple juice and water to the roasting tray 
  • Cover with foil/lid.
  • Place in the oven and roast for 20 minutes per 500g. 
  • A 2kg boneless gammon will need 1 hour 20 minutes.
  • When the gammon is cooked, remove from the oven 
  • Turn the heat up to 200°c.
  • In a small saucepan, combine all the glaze ingredients and allow to come to the boil. 
  • Cook until the sugar has dissolved.
  • Cut the skin off the gammon and cut a diamond pattern into the fat. 
  • At this stage you can press cloves into each diamond if desired.
  • Pour the glaze over the gammon and place back in the oven to cook.
  • Allow the glaze to get sticky but check on it regularly as it can burn quickly.
  • When the glaze is sticky and dark, remove from the oven.
  • Slice and serve the gammon warm or allow to cool before serving.

 

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