Main INGREDIENTS
- Meat
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method
Ingredients
For the Gammon:
- 1.8kg smoked gammon
- 6x 330ml bottles dry cider (or non-alcoholic dry cider)
- 2 cinnamon sticks
- 4-star anise
- 2 sprigs thyme
- 6 black peppercorns
- ½ head garlic, cloves separated and crushed
- 3 shallots, halved
For the Glaze:
- 6 tablespoons honey
- 2 tablespoons butter
- 2 tablespoons wholegrain mustard
- 2 tablespoons apple cider vinegar
- A few sprigs of thyme
- Cloves to garnish
- Fresh rosemary, thyme and bay leaves to garnish
Serving Suggestion:
- Serve with roasted potatoes, carrots, and parsnips.
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Method
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1To make the Gammon: place the gammon in the Le Creuset Signature Noël Casserole in Thyme and cover with the cider. Add the cinnamon sticks, star anise, thyme, black peppercorns, garlic, and shallots. Bring to a gentle simmer and cook for 1 hour 45 minutes, topping up with water if needed. Ensure the cider does not boil, as this will result in tough gammon. Place the lid on while simmering. Once cooked, leave the gammon to cool in the poaching liquid overnight to retain moisture and flavour.
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2To prepare the Glaze: in a small saucepan, melt the butter over low heat. Stir in the honey, mustard, apple cider vinegar, and thyme. Cook for 1-2 minutes until combined.
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3Remove the gammon from the poaching liquid and pat dry. Discard the poaching liquid.
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4Preheat the grill to medium-high. Score the fat in a diamond pattern and brush generously with the glaze. Stud the gammon surface with cloves. Grill for 10-15 minutes, basting with extra glaze, until caramelised and golden. Slice and serve hot with roasted potatoes, carrots, and parsnips.
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