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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.
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