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Apricot, ginger, garlic and chilli glazed gammon with apple and fennel slaw

Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

A real showstopper that will impress even the food snobs

 2.50 kg Gammon
 1 Red onion, quartered
 2 Medium carrots, cut into chunks
 2 Medium carrots, cut into chunks
 2 Cinnamon sticks
 2 Bay leaves
 2 Peppercorns
 3 Cloves
 1 Star anise
 1 Peel of lemon rind
 15 ml Olive oil
 15 ml Butter
 1 Large knob of ginger, finely chopped
 2 garlic cloves, finely chopped
 1 red chilli, finely chopped
 125 ml apricot jam
 30 ml Dijon mustard
 30 ml red wine vinegar
 500 ml thinly sliced red cabbage
 4 Granny Smith apples, sliced into matchsticks
 6 spring onions, thinly sliced
 3 baby fennel bulbs, thinly sliced
 1 large carrot, grated
 30 ml black sesame seeds, toasted juice and zest of 1 lime
 45 ml mayonnaise
 sea salt and freshly ground pepper

Place all the ingredients for the gammon into a pot large and fill it with water until the gammon is submerged.


Bring the water to a boil then turn down the heat to low and gently simmer the gammon for 2 hours.


Heat a small pot over medium heat.


Heat the oil and butter, then add the ginger, garlic and chilli and fry for a few minutes until fragrant.


Add the apricot jam, mustard and vinegar and whisk well to combine. Season to taste and set aside.


Combine all the ingredients in a large bowl then stir in the mayonnaise and lightly toss to combine.


Cover with a lid and leave it in the fridge to chill until you are ready to serve.


After 2 hours remove the gammon from the pot and place it onto a rack to cool slightly.


Cut the netting off the gammon, then using carefully remove the skin with a sharp knife.


Try to keep as much of the fat under the skin on the gammon as possible.


Score the fat with lines/diamonds about 1 cm apart.


Place the gammon on a roasting rack and use a pastry brush to paint it with a generous amount of glaze.


Bake the gammon for 15 minutes then give it another painting of glaze and bake for a further 15 minutes until the outside has caramelised.


Remove from the oven and let the gammon rest for 15 minutes before carving. Serve with slaw on the side.