Method Place the gammon joint into a large lidded saucepan cover with cold water and bring to the boil over a high heat. The cooking liquid can be strained and reserved.

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Place the gammon joint into a large lidded casserole dish the onions carrots celery bay and peppercorns add cover with cold water and bring to the boil.

Best glaze for gammon. I usually cook it in coke then use the mustardsugar glaze. Rub onto scored gammon then layer the sliced pineapple on top. Give festive ham a Spanish twist with a sticky quince and orange glaze.

Pour the honey over the pineapple then place the gammon in the oven. Besides being a delicious complement to the meat brown sugar glaze for ham also functions to lock in moisture ensuring every plate holds a juicy slice of meat. Remove the gammon from the water and set aside to cool for 15 minutes.

Remember to score a crisscross pattern into the rind of your ham before applying. If youve got a crowd-size ham just double the recipe. Place all the ingredients into a saucepan and simmer for 10 minutes or until thickened.

Ingredients 2 kg 4 ½ lb unsmoked GammonHam Joint 500 ml 2 cup Water 2 Bay Leaves cloves. Substitute dry white wine for the apple juice if desired. Add a sticky honey and mustard glaze to gammon for a delicious sweetness that contrasts with the.

Spiced Christmas gammon with membrillo glaze. During the last 10 minutes of the hams baking time spoon. Bake a gammon joint with a marmalade ginger and star anise glaze for a centrepiece main course.

This easy ham glaze produces a perfectly heavenly sweet-salty flavor combination that will make for an unforgettable dinner. My kids love it with roast potatoes and steamed brocolli. Each of the glazes above makes enough to coat a family-size ham 6 to 8 pounds.

If you want to put a different twist on your holiday ham try this delicious glaze. Preheat the oven to 200C180C FanGas 6. Reduce the heat cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g1lb 2oz.

For the BBQ and pineapple glaze. Its ideal at Christmas time or for Sunday lunch 3 hrs. This will catch the glaze maximizing flavor and tenderizing the meat.

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