Cranberry Glazed Gamon

Cooking time: 2.5 hrs

Serves: 8-12

Ingredients

- 1 Unsmoked Gammon joint 2.5kg
- 20g English Mustard
- 1 pinch black pepper
- 100g Honey

-200g Ginger
- 2 Oranges (zest & Juice)

-1 litre cranberry juice
- 100g Brown Sugar
- 2 White Onion
- 1 small bunch of Thyme
- 1 bulb of Garlic
- 15g  Black Pepper corns

-50g Star Anise

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, Orange, Ginger, thyme, Star Anise, 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 zest, honey, brown sugar, cranberry juice 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.
- 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!