Glazed Red Wine and Cinnamon Gammon2016-12-13
- Servings : 8
- Prep Time : 3:10 h
- Cook Time : 25m
- Ready In : 3:35 h
- 3.5kg boneless gammon roast
- 2 onions, peeled and quartered
- 2 carrots, unpeeled and sliced
- 2 stalks celery, chopped
- 4 Robertsons Bay Leaves
- 12 Robertsons Whole Black Peppercorns
- 12 Robertsons Whole Cloves
- 15ml dijon mustard
- 30ml flora gold margarine
- 125ml honey
- 125ml firmly packed brown sugar
- 250ml red wine
- 1 x Knorr Chicken Stock Pot
- 1 x Robertsons Whole Cinnamon Stick
- 5ml Robertsons Ginger
- 5ml Robertsons Mixed Spice
- 30 Robertsons Whole Cloves
- 125ml water
Place the whole gammon into a large pot together with all the vegetables, bay leaves, black peppercorns and cloves.
Cover with cold water then bring to the boil.
Reduce the heat and allow to simmer with the lid loosely on for 2 hours 35 minutes (allow 20 minutes simmering time for every 500 g and then an extra 15 minutes at the end) turning over halfway through.
Remove gammon from the pot and discard the simmering liquid (this will now be too salty to use for anything).
Preheat oven to 200C.
In a saucepan mix together all the ingredients for the glaze except the cloves and water and simmer over a low heat to dissolve the sugar and melt the KNORR Chicken Stock Pot – about 8-10 minutes.
To prepare the gammon for roasting peel back and remove the rind from the gammon.
Using a sharp knife, score the fat in diamond cuts and stud with the cloves then place the gammon into a roasting tray.
Pour the water into the base of the roasting tray then brush with half the glaze then and roast in the oven for 10 minutes uncovered.
Baste with the remaining glaze and roast for a further 10 minutes.
Remove from the oven, allow to rest for a few minutes then slice and serve.
Tip – use the juices in the roasting tray to make a delicious sauce or gravy!