This miso, honey and ginger glazed gammon is the perfect smoky, flavourful centre piece. Whether you’re making this for Sunday lunch with the family or another big celebration, it will not disappoint.
Miso, honey and ginger glazed gammon
Ingredients
- 2 kg uncooked, boneless smoked gammon
- 10 whole cloves (plus a whole lot extra to stud)
- 7.50 ml peppercorns
- 2 bay leaves
- 2 fennel bulbs (and some green stems), quartered
- 2 onions, quartered
- 2 carrots, roughly chopped
- 4 nectarines, halved
- 80 ml honey
- 4 cm ginger, sliced
- 5 ml fennel seeds
- 1 cinnamon stick, broken
- 2 star anise pieces
- 125 ml water
Instructions
Place gammon ingredients in a large saucepan and cover with enough cold water to submerge the gammon (alternatively, use another liquid of your choice, like cider or ginger beer).
Bring to a simmer and cook over gentle heat for 20 minutes per 500 grams, or until tender and cooked through – when the tip of a sharp knife slides into the meat easily it should be cooked.
Remove from the heat and allow gammon to cool in cooking liquid.
Place the cooled gammon in a roasting tray and discard liquid.
Preheat the oven to 200ºC.
To make the glaze, place all the ingredients in a saucepan and simmer gently for 30-40 minutes (adding a bit more water when necessary), until the nectarine breaks down completely.
Strain the jammy mixture through a sieve and discard the solids.
Using a sharp knife, carefully peel the skin off the gammon, leaving a good layer of fat on the surface of the meat.
Score diamond-shapes into the fat.
Stud with cloves where the lines intersect (on the cross).
Brush the gammon with the glaze and roast for 20-30 minutes, basting with more glaze from time to time until dark golden and caramelised.
Allow resting for 15 minutes before slicing and serving.
Also See: Honey and mustard pork neck steaks with fragrant root vegetables
Honey and mustard pork neck steaks with fragrant root vegetables
Recipe and image: SA Pork
