Bourbon And Orange Glazed Gammon
This not traditional glaze makes for a perfect gammon, served hot or cold
Makes enough for: 4 people
Ingredients
- 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
Method
- 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
Notes
* weigh your gammon as you need 30 minutes cooking time per 500g