1 whole smoked gammon approximately 6 kg
100ml maple syrup
200g apricot jam
300g light brown sugar
12 whole cloves
Score the skin off the gammon.
Put a roasting tin with 500ml of water in the oven and a trivet placed over the top.
Heat oven to 160c/gas mark 3.
Wrap the gammon in foil and place on the trivet.
Cook for 5 hours.
Gently melt the syrup, jam and sugar in a pan. Take off the heat when combined.
Remove foil from gammon.
Gently remove the rind by inserting a knife. Discard.
Using a pastry brush, brush the syrup mixture all over the gammon. Pour any remaining liquid over the gammon.
Put the cloves in the meat evenly spaced out.
Pour away any remaining water from the roasting tin and put it back in the bottom of the oven.
Place the gammon on the trivet and put back in the oven over the roasting tin.
Roast for 50 minutes at 180 c
Leave to stand for 15 minutes before slicing and serving.
Try our Hawkshead Cumberland Sauce
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