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Honey Glazed Gammon Joint

Ingredients:

1.35kg (3lb) Gammon joint
Cloves
Grated rind and juice of 1 orange
45ml (3tbsp) honey dew


Method:

Place the gammon in a large saucepan and cover with cold water. Bring slowly to the boil then discard the water and rinse the joint. Add fresh cold water to the saucepan and bring to the boil again. Reduce the heat and cover the pan and simmer very gently for an hour.

Drain the gammon then carefully cut the skin off the joint and score the fat in a diamond pattern.

Place the meat in a small roasting tin and stud the top in the middle of each diamond with the cloves.

Mix the orange rind and juice with the honey dew honey and pour this over the joint, brushing the liquid over the sides as you do so.

Pre-heat oven to 200oC, 400oF, Gas Mark 6 and bake for about 30-40 minutes or until the fat is golden brown.

Baste the gammon frequently during cooking. Serve hot or cold.

If serving the joint cold, continue to baste it with the glaze as it cools



Nectar Ease UK Ltd | UK Distributor for Nelson Honey New Zealand