Sugar glazed gammon

Sugar glazed gammonIt is economical, delicious, everyone seems to love it, keeps well in fridge or freezer, and is scrummy with egg and chips the day after (and the day after that!). I have often been asked for my recipe, which is based on one of Delia’s, but never gave it – until today! It is my little present to all those lovely people who read our blog. Put it on your menu for Christmas – it’s an absolute winner.

Sugar Glazed Gammon

Ingredients (serves 6 with plenty left over to eat cold)
Half leg bone in green gammon
Onion studded with few cloves
2 bayleaves
Pint dry cider
Tspn black peppercorns 
Dark brown sugar
English mustard

Sugar glazed gammonHow to prepare
1. Put joint into very large saucepan, cover with cold water, bring to boil, empty water.
2. Add bayleaves, peppercorns, onion and half the cider, cover with cold water again, bring to boil then simmer with lid on for one hour.
3. Remove gammon onto roasting dish, let cool a little. (Keep some of poaching liquid as stock/to make delicious gravy). Cut string off gammon and peel away skin. Score fat diagonally to form diamond shaped pattern. Into each diamond insert a clove. With your hands, gently pat plenty of mustard over joint and then press lots of brown sugar on top. Season with salt and pepper. Pour in rest of cider and roast in 200 degree oven for 1.5 hours, basting now and then. If your guests are late, or enjoying pre-lunch drinks too much, no problem – this gammon keeps beautifully moist if you cover in foil and leave in a very low oven. Serve with Cumberland sauce, gravy, buttery mashed potatoes and a dark green vegetable.