Spiced Orange & Honey Glazed Gammon

Cooking time: 2.5 hrs

SERVES: 8-12

Ingredients

- 1 Unsmoked Gammon joint 2.5kg
- Cloves (lots! 2 jars)
- 2g ground Cinnamon
- 2g 5 Spice
- 20g English Mustard
- 1 pinch black pepper
- 100g Honey
- 2 Oranges (zest & Juice)
- 100g Brown Sugar
- 2 White Onion
- 6 Celery Stalks
- 3 Carrots
- 2 Leeks
- 2 Sprigs of Rosemary
- 1 small bunch of Thyme
- 1 bulb of Garlic
- 15g Cracked Black Pepper

Method

- Place your gammon in a pot/container and cover completely with cold water. Leave to soak overnight. This draws out all the salt so don’t skip this step!
- Drain off all the water and in the same pot, add chopped onion, carrot, leek, garlic, celery, rosemary, thyme, 15g black pepper and the gammon. Cover once more with water and bring to a boil. Continue to slowly Simmer for 1 1/2 hours before removing the Gammon and leaving to cool. *keep all the stock for a banging broth that will get rid of any winter cold!
- In a saucepan, pour in your orange juice, zest, honey, brown sugar, a pinch of black pepper, cinnamon, 5 spice and mustard. Place on a high heat and boil to a thick sticky glaze. (Be cautious not to over reduce, you still want in runny enough to pour over the gammon).
- Once the gammon has cooled peel off the skin and score with a small knife diagonally across the whole gammon, and again the other way, creating diamond shaped scores. Now stud a clove into each “diamond” before pouring over your glaze.
- Here comes the basting game! Roast in a 180ºc oven for 30mins, basting every 5 mins with the glaze. This adds a new layer each time, making your gammon sweet, sticky and tasty as hell!
Remove from the oven, BASTE AGAIN… and enjoy!!