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Festive Gammon Glazed With Nectarine, Honey And Ginger

Prep Time15 minsCook Time2 hrs 20 minsTotal Time2 hrs 35 mins

This glaze is the perfect finish on top of the smokey, flavourful festive centrepiece.
Christmas is not Christmas without a gammon, but its too good to have it only for Christmas!

 2 kg Uncooked, boneless smoked gammon
 10 Whole cloves (plus whole lot extra to stud)
 7.50 ml Peppercorns
 2 Bay leaves
 2 Fennel bulb (and some green stems), quartered
 2 Onions, quartered
 2 Carrots, roughly chopped
Nectarine glaze
 4 Nectarines, halved
 80 ml Honey
 4 cm ginger, sliced
 5 ml Fennel seeds
 1 Cinnamon stick, broken
 2 Star anise pieces
 125 ml Water

Place gammon ingredients in a large saucepan and cover with enough cold water to submerge the gammon (or alternatively use another liquid of your choice, like cider or ginger beer).


Bring to a simmer and cook over gentle heat for 20 min per 500g, or until tender and cooked through –when the tip of a sharp knife slides into the meat easily it should be cooked.


Remove from heat and allow gammon to cool in cooking liquid.


Place the cooled gammon in a roasting tray and discard liquid.


Preheat oven to 200˚C.


To make the glaze, place all the ingredients in a saucepan and simmer gently for 30-40 minutes (adding a bit more water if necessary), until the nectarine breaks down completely.


Strain the jammy mixture through a sieve and discard the solids.


Using a sharp knife, carefully peel skin off the gammon, leaving a good layer of fat on the surface of the meat.


Score diamond- shapes into the fat.


Stud with cloves where the lines intersect (on the cross).


Brush gammon with glaze and roast for 20-30 minutes, basting with more glaze from time to time until dark golden and caramelised.


Allow to rest for 15 minutes before slicing and serving.