Gammon with Tangy Whisky Glaze
Ingredients
- Gammon:
- 1 (about 2.2kg) smoked gammon
- 2L Ginger Beer
- 5cm ginger, sliced
- Sprig fresh bay leaves
- 5 sprigs thyme + extra for serving
- 2 onions, quartered
- 8 black peppercorns
- 2 star anise
- Water, to top up
- Cherries or stone fruit for serving (optional)
- Glaze:
- 2 knobs preserved ginger in syrup, finely chopped
- 2 Tbsp (30ml) Seville marmalade
- 2 tots (50ml) whiskey (optional)
Method
- Place gammon ingredients, except for the water and fruit, in pot. Ensure gammon is submerged in liquid, topping up with water if needed. Bring to the boil. (Place a plate or something heavy on top to keep gammon submerged.)
- Cover with a tight-fitting lid and boil for 35–40 minutes.
- Remove from heat and wrap the entire pot in a blanket.
- Leave overnight or for at least 12 hours to continue slow-cooking with residual heat.
- Remove gammon from liquid, peel off skin and place on a roasting tray or in an oven dish.
- Score gammon fat in a criss-cross pattern or to your liking, careful not to cut through the meat.
- Preheat oven to 200°C.
- To make glaze, combine all ingredients, except for the whisky, in a small pot. Simmer for 5–8 minutes to infuse and reduce slightly. Remove from heat and add whisky, if using.
- Brush gammon liberally with about half the glaze.
- Roast for 20–25 minutes, glazing every 5–10 minutes, or until fat is golden brown.
- Rest for 10 minutes before slicing.
- Serve sliced on a platter with pan juices and cherries or sliced stone fruit.
