
Smoked gammon with asian-spice glaze
Ingredients:
1 x West Peak Meats boneless gammon
1 x white onion, chopped
1 x tsp. cloves (reserve a few for roasting)
2 x carrots, chopped
4 x bay leaves
Tbsp. crushed garlic
10g peppercorns
1l chicken stock
Additional water to cover the gammon
Asian Glaze:
1 x Tbsp. ground coriander
1 x Tbsp. ground ginger
1 x tsp. chilli flakes
3 x star anise, crushed (ground the star anise and chili flakes together in a pestle and mortar)
3 x Tbsp. honey
4 x Tbsp. soy sauce
1 x tsp. sesame oil
2 x Tbsp. Korean BBQ sauce – medium heat
120g brown sugar
Method:
Place the gammon and other ingredients in a large pot, bring to a boil, and cook over medium heat for 1.5 hours.
Remove the gammon from the pot, cut off the net and rind, score the fat, and press some cloves into the fat. Place the gammon in a roasting dish.
In a small pot, combine the glaze ingredients, bring to a boil, and simmer until the sugar is dissolved, and the liquid becomes slightly sticky.
Pour the glaze over the gammon, cover with foil, and roast for 1.5 hours. Remove the foil and roast for an additional 15 minutes until the top is golden brown/tanned.