I made this Bourbon and Orange Glazed Gammon two years in a row. It is so good, and we ate cold gammon for days afterwards. This is a great alternative to traditional glazes as it is not too sweet.
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The latest craze to hit the block is Wordle, and I for one can say I am sorry I didn’t know about it from the beginning. But like most logic exercises, I needed a little help. This was the same when Sudoku hit the scenes. My friend Kim had to show me how to solve the puzzle. She showed me to do the blocks in rows then columns, and then the lines in the same manner. And that way I should be able to work it out. My first Wordle attempt was pure guesswork. But I knew there had to be a method to start off on the right foot so to speak. I turned to the Google machine and discovered that the word adieu is a good first guess. This gets rid of 4 vowels and from there you have a lot to go on.
Today’s inspirational recipe from Lavender and Lime ♥ Bourbon And Orange Glazed Gammon ♥ #LavenderAndLime Click To Tweet
I have subsequently read a few more articles with differing opinions, but this works for me. The second guess then depends on if you get anything correct the first time. And from there you have a great jumping off point to see if you can get the word correct. With only 6 guesses this is not always easy. And I find that the best way for me to work it out is to leave the puzzle after the second guess and think about it. Of course, the day the answer was SUGAR was difficult as I could not get it to sound right in my head. And the morning after that I ignored my own advice and ended up with an extra guess I didn’t need. Are you playing Wordle and if so, are you enjoying the challenge?
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Bourbon And Orange Glazed Gammon
- 1 uncooked gammon *
- 2 carrots, cut into chunks
- 2 leeks, thickly sliced
- 2.5 mls mixed or black peppercorns
- 2 bay leaves
- 2 star anise
- 500 mls orange juice
- 250 mls water
- 80 g orange marmalade
- 60 mls bourbon
- 40 g honey
- 15 mls Dijon mustard
- Preheat the oven to 160° Celsius
- Place the gammon, fat side up, into an oven proof roasting dish
- Toss the carrots, leeks, bay leaves, peppercorns and star anise around the gammon
- Pour in the juice and water and cover with foil shiny side down
- Place into the oven and cook for your calculated time *
- Place the marmalade, bourbon, honey and mustard into a small sauce pan
- Bring to a simmer over a low temperature and stir to combine
- Take the gammon out of the oven and increase the oven temperature to 200° Celsius
- Remove the foil and place the gammon into a clean roasting dish
- Remove the string if your gammon was tied, and then carefully remove the skin, exposing the fat
- Score the fat using a sharp knife into a diamond pattern
- Pour the glaze over the gammon and return to the oven for 25 minutes
- Remove from the oven and leave to rest for 10 minutes before carving or serve cold
Inspiration published on Lavender and Lime February 21:
- 2021: Private Moscow
- 2020: Salsa Verde Couscous
- 2018: Pernod Ricard
- 2016: The Mistake I Made
- 2013: Creamy Lemon Orange Gelato
- 2011: Food Quiz Number 47 For A Friday
15 thoughts on “Bourbon And Orange Glazed Gammon”
It’s very American to make a very sweet glaze – honey, pineapple slices, maraschino cherries… ugh. So I really like your recipe!
I cannot stomach maraschino cherries!
Hi Tandy, I do not play Wordle. I would probably enjoy it if I did but I’m not adding anything extra to my life. Thanks for this splendid recipe, it sounds delicious.
I can totally understand you not wanting to add anything more to your hectic days!
Looks amazing. Thanks for sharing the recipe, Tandy.
Thank you Amalia 🙂
This glaze sounds amazing. (And, it’s a good thing that Wordle can be played only once a day or I would get nothing else done!)
I am the same. I would play all day if I could 😉
I quite enjoy playiing Wordle, and have even found a version that I can play multiple times per day…
I an slightly hooked on quordle now 🙂
I am afraid to start Wordle! But your glazed ham is probably the most beautiful one I’ve ever seen!
Thank you for the amazing compliment Inger 🙂