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Written by 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.
Christmas Gammon Recipe with Gooseberry & Ginger Glaze | Justine Drake
Christmas Gammon Recipe with Gooseberry & Ginger Glaze | Justine Drake,
Serving: 6-8 | Prep: 30 min | Cooking: 60 min
Ingredients:
| For the Gammon | |||
| Smoked Gammon | 1 | kg | |
| Onion | 1 | ||
| Ginger | 4 | cm | sliced |
| Chicken Stock | 4 | cups | |
| Ginger Beer | 2 | L | |
| Cloves | a | handful | |
| For the Gooseberry & Ginger Glaze | |||
| Gooseberry & Ginger Jam | 250 | g | |
| Hot English Mustard Powder | 1 | tablespoon | |
| White Wine Vinegar | 1/4 | cups |
Method:
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
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
