Cherry Glazed Gammon with Sour Cherry Mead
A heary joint with a sweet glaze!
Ingredients
- Medium Smoked Gammon Joint
- 1.5 ltr Cola (Approx)
- Bay Leaves
- Star Anise
- Cloves
For the Glaze
- 75ml Sour Cherry Mead
- 50ml Honey
- 1 tsp English Mustard
Optional
- A handful of jarred Morello Cherries
Prep the Gammon
- Pre-heat the oven to 220c or 200c fan
- Submerge in a deep pan with the Cola & Herbs
- Boil for 20 mins per 450g weight of meat intil interior reads 65c
Make the Glaze & Cook
- Combine the Mead, Honey & Mustard on a bowl and set aside
- Once the Gammon is at 65c, remove from the Cola and carefully peel back the skin (trying not to remove the fat cap)
- Score the fat cap in a diamond pattern, being careful not to cut the meat itself
- Glaze the scored Gammon with the Cherry Glaze
- Place in the oven on a rack above a baking tray to catch the juices
- Baste the gammon with said juices every 10-15 mins until desired char.
- NOTE: The char can appear very quickly after the 3rd or 4th baste so keep an eye on it.
Serving
- Let the Gammon rest for 40 mins before serving
- Serve on a large tray and slice at the table
- Optionally you can add the Morello Cherries on top of the gammon as you serve.
