Gammon with a maple and plum glaze

Gammon with a maple and plum glaze

Get the perfect ham for your Christmas feast by following this great festive recipe with a tasty twist.


Ingredients (serves 12 people)

  • 5kg cured/smoked gammon on the bone
  • 2 onions, quartered
  • 1 tbsp cloves
  • 1 tbsp juniper berries
  • 300g plum jam
  • 250ml cup orange juice
  • 3 tbsp maple syrup
  • Pinch chilli flakes
  • 90g cloves
  • 4 fresh bay leaves
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Directions

  1. Place the gammon in a large pot, add onions, cloves, juniper berries and bay leaves and cover with water. Bring to the boil and simmer for 3½ hours.



  2. Remove the pot from the heat, set aside and allow the gammon to cool completely in cooking liquid. Refrigerate overnight.



  3. The next day, place the plum jam, orange juice, maple syrup and chilli flakes in a small pot. Heat, stirring and allowing to simmer for 10 minutes or until the liquid has thickened.



  4. Preheat the oven to 170°C and cook the gammon for two and a half hours.



  5. Remove the gammon from the oven and turn the heat up to 220°C.



  6. Peel the skin off the ham and discard. Score the fat in a criss-cross pattern, stud with cloves. Brush the glaze over gammon, place in the oven and bake for 30 minutes, or until golden brown.



  7. Allow to rest for 30 minutes, then slice and serve.



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