Christmas Ham & Glaze 2

The glaze is roughly based on this recipe from AllRecipes.com

The gammon cooking is based on the packet instructions

It takes a bit of time... but it's worth it!

Ingredients

The biggest hunk of uncooked, smoked Gammon that fits in your pot (2.5 to 3kg)
2 Onions, halved
3 sticks Celery, cut into 5cm pieces
2 Carrots, cut into hunks
3 Bay leaves
1 tsp Black Pepper Corns
1 tsp whole Cloves

Glaze

0.25 cup Dark Brown Sugar
1 cup tinned Pineapple crush
2 Tbsp Honey
3 Tbsp Lemon Juice
1 Tbsp Mustard
0.25 tsp ground Cloves

Method

Place the gammon in a deep pot

Add the stock ingredients

Top up with enough water to cover the gammon completely

Bring to the boil, then simmer for 30 minutes per 500g

Prepare the glaze by adding all its ingredients in a saucepan.

Use a stick blender to blend together.

Bring the glaze to a boil, then simmer for 10 minutes

Once the gammon is finished simmering, place it on a wire rack on a backing tray

Brush on some glaze and grill for 10 - 20 minutes (not to close to the grill that it burns)

Keep brushing the entire gammon with more glaze every few minutes

Notes

We couldn't get pineapple juice or fresh orange juice when we tried this, hence the tinned pineapple crush. This makes the glaze chunky but delicious. There is also more than enough and people enjoyed spooning the remaining glaze onto the gammon at the table.