- 2 white onions, quartered
- 3 carrots, quartered
- 1 bulb fennel, quartered
- 4 cloves
- 1 t peppercorns
- 1 x 2.5–3 kg Woolworths bone-in gammon
- 1 cup maple syrup
- 4 T Dijon mustard
- 2 cups verjuice
- 1 t cloves
- 1 t star anise
- 250 g Woolworths soft-eating nectarines
- 250 g Woolworths soft-eating apricots
Preheat the oven to 180°C.
Place the onions, carrots, fennel, cloves and peppercorns in a large, deep baking dish or saucepan. Place the gammon on top of the vegetables. Pour in enough water to come halfway up the sides of the gammon.
Poach for 30 minutes per kilogram (this reduces the roasting time).
Remove from the dish and allow to cool.
To remove the skin, carefully slice underneath it from one side to the other. Use small, quick strokes to help peel the skin up and away from the fat.
Place the maple syrup, mustard, verjuice, cloves and star anise in a saucepan and bring to the boil. Reduce the heat and simmer for 15 minutes.
Pour the glaze over the nectarines and apricots and allow to cool.
Place the apricots and nectarines on the gammon using toothpicks to secure them, pour over the glaze and roast the gammon until crispy and golden.
Cook's note: There’s nothing like the tempting aromas of roasting gammon in the morning to get the household excited about the imminent big feast (and the next day’s leftovers). Get it on the go early to make way for the lamb rack.