Gammon with Cape ruby port glaze

Ingredients:

Gammon:

• 2kg uncooked boneless gammon
• 2 whole cloves + extra for studding
• 10 peppercorns
• 2 bay leaves
• 2 carrots, roughly chopped
• 3 stalks celery, sliced
• 2 onions, quartered

Glaze:

• ½ cup (125ml) Cape Ruby port
• ⅓ cup (80ml) dark brown sugar
• ¼ cup (60ml) white wine vinegar

Method

1. Place gammon ingredients together in a large pot and cover with enough cold water to submerge the gammon. 
2. Bring to a simmer and cook for about 1 hour 40 minutes, or until tender and cooked through. (For smaller gammons, boil gammon 20-25 minutes per 500g.) 
   
3. Remove from heat and cool in cooking liquid.
4. Remove gammon from liquid and place in a roasting tray.
5. Using a sharp knife, carefully peel skin off gammon, leaving a layer of fat on the surface of the meat. Score the fat in a diamond pattern. 
6. Stud cloves into the centre of each diamond. 
7. Heat glaze ingredients together in a small saucepan over a medium heat. Reduce by half. 
8. Preheat oven to 200°C.
9. Brush gammon with glaze and roast for 20-30 minutes, basting with more glaze from time to time until golden and caramelised. 
10. Slice and serve. 

Browse more recipes here.