Bourbon Glazed Gammon
Servings 8 people
Ingredients
- 1.3 kg gammon joint
- 2 star anise
- 1 stick cinnamon
- 3 bay leaves
- 1 tsp grated nutmeg
- 2 l ginger beer
Glaze
- 70 g cherry jam
- 70 ml bourbon
- 1 tbsp dark brown sugar
- 2 tbsp light brown sugar
- 0.5 tsp cinnamon
- 2 cm ginger peeled
Instructions
- Put the gammon in a large saucepan and cover with water. Bring to the boil, then drain. Rinse off any white starch from both the ham and the saucepan, then return the ham to the saucepan.
- Add the ginger beer and spices to the pan. Bring to the boil, reduce the heat and simmer, covered, for 1 hour, or until the ham is cooked through – the internal temperature should reach 68C/154F (you can use a meat thermometer to check). Remove from the heat and either leave to cool in the liquor or immediately transfer to a work surface.
- To make the glaze, blend the cherry jam using a food processor or hand-held blender to get it as smooth as possible, then put it in a saucepan with the bourbon, ginger, sugar and cinnamon.
- Bring the glaze to the boil and simmer for 15 minutes, or until the liquid has reduced enough to coat the back of a spoon, then allow to cool. Remove the whole piece of ginger.
- Meanwhile, prepare the ham for glazing. Cut off the string and cut away the outer rind, leaving at least half the thickness of fat underneath attached to the ham. Score a diamond pattern on the fat and brush the glaze over the gammon.
- Heat the oven to 200°C/fan180°C/gas 6. Transfer the ham to a roasting tin double-lined with lightly oiled foil and roast for 25-30 minutes, basting with the glaze in the tin once or twice and turning it as it browns. When the ham is glossy and sticky on top, remove from the oven, allow to stand for 20-30 minutes, then slice to serve at room temperature.
