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Ingredients

Cookstown 3kg Prime Gammon Joint

  • Cookstown 3kg Prime Gammon Joint:
  • 1 onion, halved
  • 1 carrot, chopped
  • 2 celery stalks, sliced into chunks
  • 1 leek, chopped
  • 10 whole peppercorns
  • 1 bay leaf
  • To make the glaze + decorate:
  • 6 tbsp peel free marmalade
  • 6 tsp whole grain mustard
  • 4 tbsp muscovado sugar (or brown sugar)
  • 20 whole cloves

Festive Gammon with a marmalade & mustard glaze

serves
10-12
Time
Varies

Ingredients

  • Cookstown 3kg Prime Gammon Joint:
  • 1 onion, halved
  • 1 carrot, chopped
  • 2 celery stalks, sliced into chunks
  • 1 leek, chopped
  • 10 whole peppercorns
  • 1 bay leaf
  • To make the glaze + decorate:
  • 6 tbsp peel free marmalade
  • 6 tsp whole grain mustard
  • 4 tbsp muscovado sugar (or brown sugar)
  • 20 whole cloves

Method

  1. Unwrap the gammon, leaving the strings and paper on, and place in a large pot with all the ingredients.
  2. Cover gammon with water and boil for 1 hour and 50 mins, keeping the water topped up. (For other gammon weights do the following: 850g boil for 45 mins or bake for 20 mins, 2kg boil for 1h 20 mins or bake for 30 mins.)
  3. Put the marmalade and whole grain mustard into a saucepan and mix together over a medium heat. Set aside until gammon has boiled.
  4. Place the boiled gammon in a casserole dish, removing the string, paper and rind.
  5. Score, then stud the gammon with whole cloves.
  6. Thickly spoon on the glaze, spreading it over the top of the studded gammon. Add the muscovado sugar on top of the glaze.
  7. Bake in a pre-heated oven at 185ºC, or Gas Mark 4, for 30 mins.
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Festive Gammon with a marmalade & mustard glaze

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