Fill the kitchen with hoppy, hammy smells this Christmas or anytime. This juicy gammon makes a great sandwich filler and impressive buffet centrepiece!
- 1 gammon joint about 1.5kg
- 6 bay leaves
- 1 tsp whole peppercorns
- 50g Muscovado sugar
- 500ml premium ale (preferably a honey ale)
- 35-40 whole cloves for studding
- 2tsp English mustard powder
20 mins prep time, plus 4 hours marinating. Cooks in about 2 hours.
How to make it
- Marinade the joint with half the bay leaves, all peppercorns, muscovado sugar and beer in a non-stick pan. Cover with cling film and leave chilled for 2 days, turning occasionally (at least 4 hours will do if you don’t have time).
- Heat gammon in the marinade on the stove. Simmer for 10 minutes, turning. Discard cooking juices reserving 2tbsp. Return gammon to pan and cover with water. Add remaining bay leaves.
- Cover pan and lower heat to gentle simmer. Cook for 25 minutes per 450g or until cooked through. When cooked, move gammon to a trivet in a roasting pan. Cool gammon.
- Heat oven to 180°C (Gas Mark 4)(fan oven 160°C). Remove and discard skin, leaving a good layer of fat. Score the gammon into the fat and stud well with cloves. In a bowl, mix together the reserved marinade and mustard. Brush over the meat and cook until golden brown (20-25 minutes). Serve warm, hot or cold.
Try this with a bottle of Robinson’s Ginger Tom (ASDA, Sainsbury’s and Tesco, £1.75)
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