Roasted Green Gammon 
with Honey and Mustard

serves 8 guests

Recipe perfectly paired with :

2017 Saint Joseph White, La Source, Ferraton Père & Fils, Rhône Valley, France

 

Ingredients

2kg green gammon boned and rolled

 

For the stock:

2 Onions roughly chopped

3 Celery sticks roughly chopped

3 Carrots roughly chopped

2 Thyme Sprigs

 

For the roasting:

3 Onions roughly chopped

3 Celery sticks roughly chopped

3 Carrots roughly chopped

5 Garlic cloves roughly chopped

100g Dried Apricots roughly chopped

8 Thyme Sprigs

 

For the glaze:

40g Brezzo Delicate Mustard 

100g Brezzo Ginger Honey

40g Brezzo Salsa Dolce di Cipolle Rosse 

20ml Giuseppe Giusti Cider Vinegar 

20g Brown Sugar

30ml Ogygia Unfiltered Extra Virgin Olive Oil

50ml Fresh Orange Juice

500ml Vegetable Stock

 

Method

 

In a deep pan full of water put the Gammon and make sure is covered with water

Mix in the Stock ingredients and boil for 1 ½ hour (Allowing 20 minutes per 450g plus an extra 30 minutes)

Pre heat the oven at 180°C

Prepare a roasting tray with all the roasting Vegetables

Remove the cooked Gammon from the water and lay it on the prepared Vegetables

Prepare the Glaze mixing the remaining ingredients until you have a smooth paste

Glaze the Gammon with half the paste and cook for about 1 to 2 hours, glazing the Gammon every 30 minutes

Remove from oven and leave to rest before carving