This was a real family favourite when I was little and it's still a favourite now I'm grown up! Easy to make, with minimal preparation required, it makes a delicious roast dinner and you will have stock left over to add flavour and goodness to other recipes.
Ingredients For the gammon:
750g gammon joint
2 bay leaves
6 whole cloves
Pinch of whole peppercorns
2 cardamom pods
Ingredients to cook the gammon
For the glaze:
Jam or jelly
Tamarind paste (optional)
Ingredients for the glaze
Place all gammon ingredients in a large pan. You will not need to add any salt, as this joint is already a salty one.
Bring water to a boil.
For hob cooking, reduce to a simmer and leave for time given on joint packaging - usually 30 to 40 minutes for every 500g of meat.
For slow cooker (this is better than hob cooking, as the meat will be more tender and flavoursome), cook on low for 4 hours.
After 3 hours 30 minutes (or 30 minutes before the meat will be cooked on the hob), start preheating your oven to 190C/Fan 170C/Gas 5.
Prepare glaze by putting 3 heaped teaspoons of jam (apricot works well) or jelly (I used redcurrant on this occasion) in a small saucepan.
Add 1 generous teaspoon of honey, a slosh of soy sauce, a teaspoon of mustard and a teaspoon of tamarind paste (if using).
Heat gently until all the ingredients are well mixed together. Be careful - due to the high sugar content, it will be very hot!
Remove the gammon from the water and place on a roasting pan. Coat with the glaze.
I use the same pan to roast potatoes and onions, and then they benefit from the glaze too!
Place roasting pan in oven for 15 minutes.
Moist and sweet
Carve and serve with vegetables of your choice.
Add a small amount of fruit juice - apple, pineapple, apricot or orange all work well - to the roasting pan and heat gently to combine with the remaining glaze.
Pour over your dinner and enjoy!
Additional Nanna Banner is definitely of the "waste not, want not" brigade and she uses the left over liquid from cooking the gammon as stock to enhance other meals, such as this Pork Mince Casserole or any soup or recipe that will benefit from a strong robust stock.
To do this, strain your cooking liquid into a large jug and leave to cool.
You should get at least 3 portions of stock from it.