Blueberry Chipotle Gammon
An absolutely delicious festive showstopper!
- Serves: 6- 8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 2:15 hours
1 red onion, quartered
2 carrots, roughly chopped
2 bay leaves
1 cinnamon stick
4 pieces of lemon peel
2.5 litres Coke (the real one, not diet)
½ tsp (2.5 ml) butter
¼ C red onion, chopped
1 garlic clove, finely chopped
1 C blueberry jam (I used St. Dalfour)
1-2 tsp (5-10 ml) chipotle paste (or 1 whole dried chipotle, reconstituted and chopped)
1 Tbsp (15 ml) balsamic
1 Tbsp (15 ml) Dijon mustard
1 Tbsp (15 ml) honey
Place the gammon in a large saucepan, add the rest of the ingredients and then pour in the Coke. The gammon must be submerged in the liquid. Bring to a boil, then reduce the heat and simmer for 2 hours – the rule is 30 minutes per 500 g meat. If any foamy scum collects at the top of the pot just skim it off with a spoon. Top up with more Coke as needed.
Remove the gammon from the saucepan and and let it cool slightly. Set the oven to 220 ºC.
Cut the netting off and discard. Run a sharp knife under the skin, but be sure to leave a layer of fat (leave your prefered amount). Gently peel away the skin and either discard or cut up as treats for your furry friend. Score the fat with lines, or if you’re feeling retro, you can do a diamond pattern.
In a small saucepan over a moderate heat, heat the oil and butter. Add the onion and cook until it has softened. Add the garlic and fry for a minute until fragrant. Add the rest of the ingredients and whisk to combine. Bring to a boil and then reduce the heat and simmer for 10 minutes while stirring occasionally. Remove from the heat and set aside to cool completely.
Place the gammon on a roasting rack and 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 more minutes until the outside has caramelised. Remove from the oven and let the gammon rest for 10 minutes. Carve, serve and devour.