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
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
- Unwrap the gammon, leaving the strings and paper on, and place in a large pot with all the ingredients.
- 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.)
- Put the marmalade and whole grain mustard into a saucepan and mix together over a medium heat. Set aside until gammon has boiled.
- Place the boiled gammon in a casserole dish, removing the string, paper and rind.
- Score, then stud the gammon with whole cloves.
- Thickly spoon on the glaze, spreading it over the top of the studded gammon. Add the muscovado sugar on top of the glaze.
- Bake in a pre-heated oven at 185ºC, or Gas Mark 4, for 30 mins.
Festive Gammon with a marmalade & mustard glaze
