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Maple-glazed gammon with cardamom-and-ginger piccalilli

By Abigail Donnelly

Serves 10

Difficulty Easy

Prep Time 30 minutes

Cooking Time 3 hours

Ingredients

1 onion, halved
1 carrot
1 celery stalk
4 bay leaves
± 4 kg bone-in gammon
Cloves, to garnish

For the glaze, mix:

1 cup orange marmalade
4 T crystallised ginger, roughly chopped (plus some of the preserving liquid)
1 cup maple syrup

Method

Bring a large pot of water to a simmer and add the onion, carrot, celery and bay leaves. Add the gammon and cook for 2 hours. Remove and set aside.
Remove the top layer of skin from the gammon, working slowly to ensure you don’t cut into the fat underneath. Score the fat in a crosshatch pattern, studding each corner with a clove.
Preheat the oven to 180°C. Place the gammon on a roasting tray and roast for 15 minutes, then drizzle over half the glaze, ensuring all the gammon is covered.
Return the gammon to the oven for a further 15–20 minutes, or until sticky. Baste the gammon with the remaining glaze and roast for a further 15 minutes.
Remove from the oven and rest for 20 minutes. Slice and serve with the piccalilli.

Discover more gammon recipes here.