Sugar Glazed Roast Gammon Recipe
A simple recipe for a delicious salty and sticky sweet roast gammon. Perfect whether you are using gammon slipper, corner, knuckle or middle. Whatever cut of gammon you've got this recipe will work.
What You'll Need
- 1-1.2KG Gammon Joint (preferably dry cured if you can get it)
- Brown Sugar
- 250ml Apple Juice
- Set the oven to Gas Mark 2, about 150°C
- Brush the joint with apple juice, making sure to cover the whole joint. Let it soak in a little and give it another brush with the juice. You can do this a couple of times if you want to, you're the boss.
- We want to joint to be covered when we are roasting to keep it juicy and succulent, so its best to cook it in a lidded container. If you plan to wrap it in kitchen foil, be sure to wrap loosely else the foil could stick to your meat!
- Mix some apple juice with a little water and splash it in the bottom of the pan. This will stop it sticking and also act to keep the meat nice and juicy. If you're using kitchen foil, again try and add some extra juice/water. It helps to steam the meat and keep it moist.
- Cook for a couple of hours.
- Around 20 minutes before the end of cooking time, remove from the oven and sprinkle a good handful of brown sugar over the joint. Try and cover the whole joint, but it will be very hot so be careful. If you can only do the top then that's fine.
- Pop back in the oven on gas mark 3, 160°C, and complete cooking uncovered to caramelise the glaze.
- A good tip if you've got a hectic day is to prepare the joint in the morning and either cook on a low heat or use a slow cooker. This way you can cook it as long as you have to. Just finish it off in the oven for the last 20 minutes for a nice caramelised glaze .
- Remember you can serve hot or cold.
- For something different try using your favourite cider instead of the apple juice!
- Why not experiment with different flavours? Instead of the apple juice you could use orange juice? Pineapple juice?.......
Let us know how you get on. We'd love to hear from you.