Gammon glazed with honey and redcurrant jelly

Gammon is my all-time favourite meat.  We normally only have it at Christmas as an accompaniment to the turkey – I have never really understood this as I would be more than happy to eat just the gammon by itself.  But then I suppose Christmas wouldn’t be Christmas without a turkey.  We normally buy a huge gammon so that we can enjoy it cold in the days following Christmas in sandwiches, pies etc.

When it was suggested the other day that we get a gammon out of the freezer I was a little bit excited!  I think my favourite bits are the slightly caramelised parts on the outside of the joint and if I am being totally honest the fat (because it becomes so sweet due to the glaze).  Unfortunately these are also the favourite bits for everyone else in the family – so you can imagine the contest to get these morsels at Christmas.

Whilst cooking the joint may take a while it is absolutely worth it because it just melts in your mouth.  The gammon is good either hot or cold, so if you only have time to cook it the day before, do not worry as it will still taste delicious.

Gammon glazed with honey and redcurrant jelly

Ingredients:

  • A boned smoked gammon joint 
  • 2 bay leaves
  • pepper (for seasoning)
  • 3tbsp honey
  • 3tbsp redcurrant jelly

Steps:

1. Soak you gammon in a bowl of water for a couple of hours before cooking.

2. Dry the gammon slightly before placing in a roasting pan with one bay leaf on top and one underneath the joint.

3. Season with some pepper then cover the roasting pan with tin foil.

4.  Cook in an oven at 180C fan for 30 minutes per 500g of gammon (e.g.  2.5kg Gammon = 2 ½ hours cooking).

5. Remove from the oven and remove any string that the gammon may have been cooking in.  Carefully slice off the skin leaving as much fat on the joint as you can.

6. Warm the honey and redcurrant jelly in a saucepan.

7.  Score the fat on the joint in a diamond pattern then spoon over the honey and redcurrant mix.

    

8. Place the gammon back in the oven for a further 30 minutes, basting the joint every 10 minutes with the glaze.  Enjoy!

 

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