Gammon with Cape ruby port glaze
Ingredients
Gammon:
- 2kg uncooked boneless gammon
- 2 whole cloves + extra for studding
- 10 peppercorns
- 2 bay leaves
- 2 carrots, roughly chopped
- 3 stalks celery, sliced
- 2 onions, quartered
Glaze:
- ½ cup (125ml) Cape Ruby port
- ⅓ cup (80ml) dark brown sugar
- ¼ cup (60ml) white wine vinegar
Method
- Place gammon ingredients together in a large pot and cover with enough cold water to submerge the gammon.
- Bring to a simmer and cook for about 1 hour 40 minutes, or until tender and cooked through. (For smaller gammons, boil gammon 20-25 minutes per 500g.)
- Remove from heat and cool in cooking liquid.
- Remove gammon from liquid and place in a roasting tray.
- Using a sharp knife, carefully peel skin off gammon, leaving a layer of fat on the surface of the meat. Score the fat in a diamond pattern.
- Stud cloves into the centre of each diamond.
- Heat glaze ingredients together in a small saucepan over a medium heat. Reduce by half.
- Preheat oven to 200°C.
- Brush gammon with glaze and roast for 20-30 minutes, basting with more glaze from time to time until golden and caramelised.
- Slice and serve.
