Brûléed Gammon

Conversions

intermediate

SERVES 1

Ingredients

GAMMON

  • 2 kg gammon
  • 2 litre ginger ale
  • 5 cloves
  • 1 carrot
  • 1 celery Stick
  • 1 onion (cut into quarters)
  • 2 bay leaves
  • 5 ml peppercorns

FOR THE GLAZE

  • 125 ml Huletts White Sugar
  • 125 ml Huletts SunSweet Brown Sugar
  • 125 ml pineapple juice
  • 125 ml Huletts Golden Syrup
  • 5 ml cinnamon
  • 3 cloves

Method

  1. Place the gammon in a large pot.
  2. Add all the other ingredients except the ginger ale.
  3. Pour in the ginger ale and fill up the pot with water.
  4. Bring to the boil and simmer for 1½ to 2 hours with the lid on.
  5. FOR THE GLAZE
  6. Bring all the ingredients to a boil on medium heat and cook for 3-4 minutes to thicken before pouring onto the ham and baking.
  7. If it cools too much it can harden. So just reheat to melt again.
  8. To glaze the gammon
  9. Heat your oven to 200˚C.
  10. Remove the rind from your cooked gammon carefully, also removing most of the fat.
  11. Brush on the glaze.
  12. Cook the gammon for 30 - 45 minutes, checking it every 10 minutes and basting with more glaze. This will give you a lovely caramelised finish.

Top tips

Keep it clean.

Avoid bacteria buildup on your cutting board. Cut a lemon in half and coat the exposed side with coarse salt. Then, use it to scrub your cutting board and rinse clean.

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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g