Gammon with sticky gin marmalade
Gin-credible! 🍸 Use your favourite tipple to create a sticky gin marmalade glaze on a delicious gammon joint.
SERVES: 4 PREP: 20 MINS COOK: 1 HOUR 20 MINS
- 1 x 500g unsmoked gammon joint from Uncle Henry's
- 100ml local gin, such as Deco No.22, Pin Gin and more.
- 150g Jenny's Jams of Lincoln marmalade
- 1 tbsp red wine vinegar
- 50g demerara sugar
- Finely grated zest of 1 orange
- 1 tbsp cloves
- Put the gammon in a large saucepan. Cover with cold water and bring to the boil. Skim off any scum. Cover the pan and simmer for 45 minutes, topping up with boiling water when necessary.
- Put all the remaining ingredients, but only three of the cloves, in a small pan and melt over a low heat. Increase the heat and simmer for 5-6 mins or until thickened, stirring. Leave to cool.
- Preheat the oven to 180ºC/ fan 160ºC/Gas 4. Line a roasting tin with foil, drain the gammon and place in the tin. When cool enough to handle, remove any string or netting and discard. Then carefully cut away the skin and trim the fat to leave an even layer. Score with crisscross pattern in the fat and stud with the remaining cloves.
- Brush the gammon with 1/4 of the glaze and cook for 5 mins. Repeat three more times until the meat has cooked for 20 mins. Now cook for a further 10-15 mins or until the glaze starts to caramelise.
- Remove from the oven, wrap in foil and leave to rest for 1- mins. Serve hot or cold.
TIP: The gammon will keep for up to one week in the fridge. You can also freeze it once cooked – just wrap it in parchment paper, pop in a zip-lock bag and freeze for up to three months.