I do love a gammon at Christmas. The concept of over buying turkey to leave 3 weeks of menu creation to use the turkey after concerns me. Turkey curry, stew, casserole, soup, and the list goes on. However gammon, I love. I’ve experimented for many years to try different versions, and this is my favourite.
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I like to cook the gammon the day before Christmas Eve, then glaze it on Christmas Eve ready for Christmas Day. Don’t forget to keep the cooking liquid as stock for soups and pies.
Glazed Gammon with Ginger Ale
750ml ginger ale
Handful of fresh parsley (stalks and heads)
4 tbsp English Marmalade
2-3 tbsp Demerara Sugar
Here’s how to make it……
- Place the gammon joint into an AGA Saucepan (an AGA Cake Baker or Stockpot is good) and cover with water, bring to the boil. Drain off all the water and rinse the meat. Replace in the clean saucepan and pour over the Ginger ale, then top up with enough water to barely cover the meat. Add the onion, parsley and peppercorns. Cover with a lid and bring to the boil and simmer for 10 minutes.
- 2, 3, 4 and 5 Oven AGA: Place on the floor of the Simmering Oven and simmer for 2 hours.
- Remove the gammon from the liquid, cool a little and remove any string. Take a sharp knife and peel off the rind. Score the fat into a diamond pattern. Place the gammon onto a piece of Bake-O-Glide in the AGA roasting tin. Cover with marmalade and press Demerara sugar all over. Stud with cloves.
2, 3, 4 and 5 Oven AGA: Slide the tin on the lowest set of runners in the Roasting Oven and cook until the top is nicely browned, about 15-20 minutes.
- If you dont have an AGA, bring the gammon to the boil in a pan, and allow to simmer gently for 15 minutes per pound (550g) and 15 over. Then to glaze, place into a hot oven about 200C / Gas Mark 7