Apricot, Ginger, Garlic and Chilli Glazed Gammon with Apple and Fennel Slaw
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6-8
- Category: Christmas
- Method: Roast
Description
This sweet and sticky glazed gammon is perfect for the festive table spread. Serve with an Apple and Fennel Slaw for a fresh side dish.
Ingredients
Gammon
2.5 kg gammon
1 red onion, quartered
2 medium carrots, cut into chunks
2 garlic cloves, smashed
2 cinnamon sticks
2 bay leaves
10 peppercorns
3 cloves
1 star anise
1 peel of lemon rind
Apricot, Ginger, Garlic and Chilli Glaze
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) butter
1 large knob of ginger, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 C (125 ml) apricot jam
2 Tbsp (30 ml) Dijon mustard
2 Tbsp (30 ml) red wine vinegar
Slaw
2 C (500 ml) thinly sliced red cabbage
1 C (250 ml) thinly sliced green cabbage
4 Granny Smith apples, sliced into matchsticks
6 spring onions, thinly sliced
3 baby fennel bulbs, thinly sliced
1 large carrot, grated
2 Tbsp (30 ml) black sesame seeds, toasted
juice and zest of 1 lime
3 Tbsp (45 ml) mayonnaise
sea salt and freshly ground pepper
Instructions
Gammon
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.
Apricot, Ginger, Garlic and Chilli Glaze
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.
Slaw
Combine all of 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.
Glazing the Gammon
After 2 hours remove the gammon from the pot and place it onto a rack to cool slightly.
Preheat the oven to 200 ºC.
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.
