| 2.5kg boneless mild-cured gammon |
|
|
place in large pot |
Bring to the boil, reduce heat and partially cover pan, simmer for 15min + 1 hour/kg of gammon |
|
Remove gammon from liquid. Strip off the rind, and a little of the fat layer if it's very thick; cut lines into the remaining fat 2cm apart to form a diamond pattern |
|
Line a roasting tin with foil and place gammon on it |
Cook in a very hot oven 15 minutes or until the glazed fat is burnished. Remove from oven and stand for 15 minutes before carving. |
| 250ml red wine |
|
| 2 cloves unpeeled garlic |
|
| 2 star anise |
|
| 1 tablespoon coriander seeds |
|
| 1 tablespoon fennel seeds |
|
| 1 tablespoon mixed peppercorns |
|
| 1 bulb fennel |
halve |
| 1 onion |
halve |
| water |
|
cover with water |
| 16 cloves |
|
Stud each diamond with a clove |
| 4 tablespoons redcurrant jelly |
whisk together over high heat; let the mixture bubble away until it reaches a syrupy consistency |
|
Pour glaze over gammon |
| 1/2 teaspoon ground cinnamon |
| 1 teaspoon smoked paprika |
| 1/2 teaspoon red wine vinegar |