About 4 hours
Serves 6-8
Share
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Ingredients:
- 2-3kg smoked gammon
- 1 onion, quartered
- 1 cinnamon stick
- 3 star anise
- 2 tsp (10ml) fennel seeds
- 6 whole black peppercorns
Glaze:
- 4-6 ruby plums, deseeded and diced
- ½ cup (125ml) brown sugar
- 1 tsp (5ml) five-spice powder
- 2 star anise
- Salt
- Handful cloves, for studding
Method
- Place gammon, onion and spices in a large pot and cover with water.
- Place a side plate over gammon to keep it submerged and bring to a boil. Reduce heat and simmer gently for 2-2½ hours. (For smaller gammons, boil gammon 20-25 minutes per 500g.)
- Cool gammon in liquid.
- Heat glaze ingredients in a saucepan until sugar has dissolved.
- Boil for 15 minutes or until mixture forms a jammy consistency. Cool.
- Blitz with a stick blender and strain through a sieve to form a smooth sauce.
- Lift gammon from liquid and remove skin with a small paring knife, leaving ½ cm of fat.
- Score fat in a diamond pattern and stud the centre of each diamond with a clove.
- Preheat the oven to 200°C.
- Place gammon on a foil-lined baking tray and brush with glaze.
- Bake gammon, glazing often, until heated through and a deep burnished bronze colour.
- Serve gammon warm or at room temperature.