How to score and glaze gammon
Making a perfectly glazed gammon isn’t as nearly difficult as you think. Follow these three easy steps and you’ll be the talk of the table.
Method
Boil your gammon for the recommended time. Carefully remove the skin using a sharp knife, taking care not to take the fat off with it.
Using a sharp knife, score the fat thinly or in a crosshatch pattern.
Paint on the glaze using a pastry brush, then grill until crispy.
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