Justine Gammon the editor of Fresh Living shares her Christmas Gammon Recipe with Hot English Mustard and Gooseberry & Ginger Jam.
You can substitute the Gooseberry & Ginger Jam for any variety of preserves, including Marmalade or Plum.
Prepare this the day before leaving the gammon to wallow in the chicken and ginger stock overnight.
|For the Gammon|
|For the Gooseberry & Ginger Glaze|
|Gooseberry & Ginger Jam||250||g|
|Hot English Mustard Powder||1||tablespoon|
|White Wine Vinegar||1/4||cups|
1 . Place the gammon, onion, chicken stock and ginger into a large pot then cover the gammon with ginger ale
2 . Bring the whole lot to a boil and cook for 30 minutes
3 . Remove from the heat and tightly crimp the pot with foil then wrap in a blanket
4 . Store in a warm place overnight
5 . Peel off the skin
6 . Score the meat in a diamond pattern and riddle it with cloves
For the Gooseberry & Ginger Glaze
1 . Mix together the Gooseberry & Ginger Jam, Hot English Mustard and White Wine Vinegar
2 . Brush the glaze onto the gammon
3 . Pop into the oven at 180°C for 30 minutes