I made this glazed gammon well after Christmas, for a family dinner. I take great joy in watching our granddaughter eat food with utter delight on her face. It makes cooking for all of them a pleasure.
The other day while walking to my car a little girl waved at me. She was standing on the back seat of a parked car. As I got closer I noticed another child with her in the back, and neither of them were in car seats. I took a closer look for an adult and saw yet another child, this one sitting in the front passenger seat. She too was not in a car seat, nor did she have a seat belt on. There was no-one in the driver’s seat and the window was open and the car unlocked. In this day and age of child snatching I was gobsmacked to say the least. I sat in my car waiting for the driver to appear. She walked out of the bottle store, put her shopping in the boot and drove off. Just like that.
Three kids, all in the car with no seat belts or car seats. Like she didn’t have a care in the world. My first reaction was to take a photograph of the car, showing the children in it. I had to do this without anyone thinking I was going something wrong. Then I took a photograph of the license plate and reported it to the police. I am not sure if they will find her. But I sure hope they do. It is beyond belief that someone can behave so recklessly. And I can only hope that she is never in a situation where those innocent children are harmed.
Click on the links for conversions and notes.
- 1 small red onion, roughly chopped
- 5 sprigs fresh thyme
- 2 bay leaves
- 7.5 mls mixed peppercorns
- 1 star anise
- 2 baby leeks, white part only, thickly sliced
- 1.3 kg boneless gammon
- 660 mls cider at room temperature
For the glaze
- 125 mls maple syrup
- 60 mls soy sauce
- 30 mls wholegrain mustard
- 2 star anise
- 1 quill cinnamon, rubbed between your hands
- 4 cloves
- 4 fresh sage leaves
- Preheat the oven to 180° Celsius
- Place the onion, thyme, bay, peppercorns, star anise and leeks into a roasting dish
- Push everything together then place the gammon on top
- Pour in the cider and place into the oven
- Leave to cook for 90 minutes
- Remove from the oven and set aside to cool for 30 minutes
For the glaze
- Place the maple syrup, soy sauce, mustard, cloves, star anise and sage into a small saucepan
- Simmer over a medium temperature until thick
- Preheat the oven to 200° Celsius
- Take the gammon out of the roasting dish and drain the liquid into a saucepan
- Place the saucepan onto the stove over a medium to high temperature and leave the liquid to thicken to use as a gravy
- Peel the top layer of fat off the gammon and place under the grill for 10 minutes to make crackling
- Score the the fat layer on the gammon using a sharp knife
- Return the gammon back to the roasting dish and baste the top with the glaze
- Place the roasting dish in the oven and cook for a further 30 minutes, basting the gammon every 10 minutes
- Remove from the oven and leave to rest before slicing and serving
Inspiration published on Lavender and Lime February 28:
To a life well lived in 2020!