Ingredients:
1x West Peak Meats Smoked Gammon
2 carrots, peeled & roughly chopped
1 small red onion, roughly chopped
Olive oil for cooking
1 cup of boiling water
Juice of 3 mandarins
1 small handful thyme
For the glaze:
2 mandarins, juice & zest
3 gloves garlic, grated
¾ cup apricot jam
6 thyme sprigs, leaves removed
Method:
Fry the onion and carrots with olive oil in a frying pan. Place the gammon, carrots, onion and thyme in a slow cooker. Squeeze over the fresh mandarin juice and add the boiling water. Slow cook on Low for 6 to 8 hours.
Make the glaze by simply mixing all the glaze ingredients together in a bowl.
Preheat the oven to 200°C. Remove the gammon from the slow cooker (reserve the liquid to make gravy or use as stock in another recipe), remove the skin and place the gammon on a roasting tray and generously baste with the glaze. Turn the oven down to 180°C and roast for about 20 – 30 minutes, basting frequently until golden and sticky. You can also add slices of mandarin on top of the gammon.