Teach kids how to make their own packed lunch they'll love it!
Teach kids how to make their own packed lunch they'll love it!
Glazed Gammon with Asian Spices Recipe | Great British Food Magazine

Glazed Gammon with Asian Spices

waitrose.com/christmas

Serve this succulent gammon joint with the turkey on Christmas Day, then enjoy the leftovers on Boxing Day and beyond

    Ingredients
  • 4kg smoked gammon joint
  • 300g shallots, thinly sliced
  • 1 tbsp whole cloves
  • 2 tsps coriander seeds
  • 1 tsp crushed dried chillies
  • 12g jar star anise
  • 3 tbsps clear honey
  • 3 tbsps hoisin sauce
    Method
  • Soak the gammon in cold water overnight. Drain and weigh to calculate cooking time, allowing 15 minutes per 500g. Put in a large saucepan with half the shallots and the cloves. (A preserving pan is ideal if your largest saucepan isn’t big enough.) Cover with cold water and bring to a simmer. Cook gently for the calculated time, then turn off the heat and leave the gammon in the cooking liquor for 30 minutes.
  • Preheat the oven to 180°C/Fan 160°C/Gas 4. Lift the gammon onto a board and, using a sharp knife, cut off the skin, leaving a layer of fat. Using the tip of the knife, score lines, 3cm apart, over the fat, then across in the opposite direction. Pile the remaining shallots in the centre of a roasting tin. Place the meat on top, scored-side up.
  • Using a small food processor, crush the coriander seeds and chillies, and half the star anise, until fairly fine. (This can also be done using a pestle and mortar.) Press the spices over the surface of the meat, place in the oven and cook for 10 minutes.
  • Mix together the honey and hoisin sauce, then drizzle over the gammon, using a spoon. Press the remaining star anise onto the surface and return to the oven for a further 1 hour 15 minutes.
  • Baste occasionally with the juices in the tin, and cover with foil towards the end of cooking if the surface starts to over-brown. Transfer to a serving plate, cover and leave to rest for 20 minutes before carving.
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