Five-spice and plum-glazed gammon

Sticky and heavenly!

About 4 hours

Serves 6-8

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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

  1. Place gammon, onion and spices in a large pot and cover with water.
  2. 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.)
  3. Cool gammon in liquid.
  4. Heat glaze ingredients in a saucepan until sugar has dissolved.
  5. Boil for 15 minutes or until mixture forms a jammy consistency. Cool.
  6. Blitz with a stick blender and strain through a sieve to form a smooth sauce.
  7. Lift gammon from liquid and remove skin with a small paring knife, leaving ½ cm of fat.
  8. Score fat in a diamond pattern and stud the centre of each diamond with a clove.
  9. Preheat the oven to 200°C.
  10. Place gammon on a foil-lined baking tray and brush with glaze.
  11. Bake gammon, glazing often, until heated through and a deep burnished bronze colour.
  12. Serve gammon warm or at room temperature.

 

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