Glazed Red Wine and Cinnamon Gammon

Tips

Tip – use the juices in the roasting tray to make a delicious sauce or gravy!

This aromatic cinnamon and red wine infused gammon is delicious served hot or cold, if you buy a pre-boiled gammon it will be even easier to prepare!

Feeds

1Person

Preparation time

215Min.

intermediate

Ingredients

For boiling the gammon: 3.5 kg boneless gammon roast; 2 onions, peeled and quartered; 2 carrots, unpeeled and sliced; 2 stalks celery, chopped; 4 Robertsons bay leaves; 12 Robertsons whole black peppercorns; 12 Robertsons whole cloves

For the Glaze: 15 ml Dijon mustard; 30 ml margarine; 125 ml honey; 125 ml firmly packed brown sugar; 250 ml red wine; 1 Knorr chicken stock pot; 1 Robertsons whole cinnamon stick; 5 ml Robertsons ginger; 5 ml Robertsons mixed spice; 30 Robertsons whole cloves, for garnish; 125 ml water

ungrouped: Place the whole gammon into a large pot together with all the vegetables, bay leaves, black peppercorns and cloves; Cover with cold water then bring to the boil; Reduce the heat and allow to simmer with the lid loosely on for 2 hours 35 minutes (allow 20 minutes simmering time for every 500 g and then an extra 15 minutes at the end) turning over halfway through; Remove gammon from the pot and discard the simmering liquid (this will now be too salty to use for anything); Preheat oven to 200C; In a saucepan mix together all the ingredients for the glaze except the cloves and water and simmer over a low heat to dissolve the sugar and melt the Knorr Chicken Stock Pot – about 8-10 minutes; To prepare the gammon for roasting peel back and remove the rind from the gammon; Using a sharp knife, score the fat in diamond cuts and stud with the cloves then place the gammon into a roasting tray; Pour the water into the base of the roasting tray then brush with half the glaze then and roast in the oven for 10 minutes uncovered; Baste with the remaining glaze and roast for a further 10 minutes; Remove from the oven, allow to rest for a few minutes then slice and serve

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