| 2.7–3.6 kg boned gammon |
|
Place in large pan, cover with water. Bring to the boil, cover, simmer for 20min + 20min*weight/450g. Skim off any scum during cooking with a slotted spoon. |
Remove from water, allow to cool slightly. Remove string; ease away skin to leave an even layer of fat. Score the fat in diagonal lines. |
Place gammon in roasting tin, tuck in ginger |
| 1 clementine |
|
halve |
| 15 cloves |
|
stud |
| 8 shallots |
peel |
| 3 sticks celery |
cut into large pieces |
| 6 bay leaves |
|
| 3 pieces stem ginger |
finely slice |
| 250ml whisky |
|
Pour over |
| 300ml chicken stock |
|
Pour into tin |
| 2 tablespoons ginger syrup |
Heat until slightly thinned |
|
Brush with half the honey mixture. Bake in hot oven 15 minutes or until beginning to colour. Brush with remaining honey. Bake 15–20 minutes or until golden and beginning to char at the edges. |
| 50g honey |
| 85g demerara sugar |
| garnish |
| 3 clementines |
|
Halve |
Heat a little oil, fry 2–3 minutes or until caramelized |
| 4 figs |
| honey |
|
Brush |
| sauce |
| 4 shallots |
|
Chop finely |
Bring to the boil. Cook, stirring, 2 minutes. |
| 25g butter |
|
Fry until soft but not brown |
| 2 teaspoons cornflour |
Blend cornflour with a little juice then stir in the rest |
| 100ml clementine juice |
| squeeze of lemon juice |
|
| pepper |
|