Everyone loves gammon at Christmas, but why not try something different and create a zing with our chermoula spice, jam and whiskey glaze.
Prep time 30 minutes | Cook time 3 hours | Serves 8
Ingredients2.5kg gammon joint unsmoked
1 large onion
2 celery sticks
Put the gammon in a pan covered with water and the rest of the ingredients.
Bring to the boil then simmer for 2 ½ hours. The internal temperature should be at least 68 degrees. Leave to cool in the liquor.
Preheat the oven to 200 degrees.
150g cherry jam
150g bourbon whiskey
1 tbspn brown sugar
Bring the glaze to the boil and brush over the gammon.
Roast for 25 minutes, basting regularly during cooking.
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