Ingredients

Cookstown gammon joint

  • For the honey glaze:
  • 50ml honey or marmalade
  • 20g demerara sugar
  • 10g mustard powder
  • 15ml vinegar
  • 10ml worcester sauce
  • 1/2 tspn mixed spice
  • 1/2 tspn ground ginger
  • 1/2 tspn ground cinnamon

Clove and honey gammon with seasonal vegetables

serves
4-6
Time
Varies

Ingredients

  • For the honey glaze:
  • 50ml honey or marmalade
  • 20g demerara sugar
  • 10g mustard powder
  • 15ml vinegar
  • 10ml worcester sauce
  • 1/2 tspn mixed spice
  • 1/2 tspn ground ginger
  • 1/2 tspn ground cinnamon

Method

Cooking times: 850g joint - 1hr, 2kg joint - 2.5hrs or 3kg joint - 3.5hrs

  1. Place joint in roasting tin and cover loosely with tinfoil. 190oC/Fan 170oC, Gas 5 for 30 mins per 500g plus extra 30mins.
  2. Mix glaze ingredients together in a small bowl.
  3. Remove the joint from oven 30 mins before end of cooking time. Remove the rind and diamond score remaining fat.
  4. Place a whole clove into the centre of each diamond and pour the glaze mix over the scored area. Spread evenly with the back of a tablespoon.
  5. Place glazed joint back into oven for remaining cooking time.
  6. Once cooked allow to stand for 10 mins.
  7. Place the Gammon joint on a large serving plate and carve half the joint, allowing the slices to fold and fan out on the plate.