Name: Maple syrup-and blueberry-glazed gammon with roast shallots and figs
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 15 servings
Cuisine: Main Meals
Ingredients: Woolworths beech-smoked traditional bone-in gammon approximately 4kg,peppercorns 6,bay leaves 4,onions 4,For the maple syrup-and-blueberry glaze: ,fresh blueberries 370g,treacle sugar 5T,vanilla pod, split 1,water 2T,maple syrup 250ml,For the roast shallots and figs: ,French shallots, peeled 500g,butter 40g,treacle sugar 1T,olive oil 2T,Sea salt and freshly ground black pepper, to taste ,fresh blueberries 125g,fresh figs 8,gammon glaze 125ml

Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

Five-spice pomegranate-glazed gammon

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

3 kg ready-to-cook gammon
4 T olive oil
Sea salt, for sprinkling
1 cup pomegranate concentrate

Method

Preheat the oven to 180°C.

Rub the gammon with olive oil and sprinkle with sea salt.

Cook in the oven for 30 minutes per 500 g plus an extra 30 minutes. When cooked through, carefully remove the rind and score the fat in a crisscross pattern.

Coat in the five-spice pomegranate syrup, then return the meat to the oven until the fat crisps up and almost caramelises.

Leave the gammon to rest for 15 minutes and carve into thin slivers.

Cook’s note: Serve the gammon with baby roast potatoes – toss them in olive oil, sea salt and black pepper and bake on a hot tray until golden and crispy.

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