- 4 kg Woolworths beech-smoked traditional bone-in gammon approximately
- 6 peppercorns
- 4 bay leaves
- 4 onions
- For the maple syrup-and-blueberry glaze:
- 370 g fresh blueberries
- 5 T treacle sugar
- 1 vanilla pod, split
- 2 T water
- 250 ml maple syrup
- For the roast shallots and figs:
- 500 g French shallots, peeled
- 40 g butter
- 1 T treacle sugar
- 2 T olive oil
- Sea salt and freshly ground black pepper, to taste
- 125 g fresh blueberries
- 8 fresh figs
- 125 ml gammon glaze
Preheat the oven to 180°C.
Fill a large saucepan with water and bring to a simmer, then add the gammon, peppercorns, bay leaves and onions, ensuring the gammon is submerged. Simmer gently for 2½ hours.
Remove the gammon from the water and pat dry using kitchen paper. Place on a roasting tray, brush with the glaze (reserve ½ cup) and place under the grill for 10 minutes, or until caramelised and golden brown. Serve with the roast shallots and figs.
To make the glaze, heat the blueberries, sugar and vanilla pod in a saucepan and over a high heat for 2–3 minutes. Add the water, then cover and simmer for 1–2 minutes, or until the blueberries burst. Stir in the maple syrup.
To make the roast shallots and figs, preheat the oven to 180°C. Toss the shallots with the butter, sugar, olive oil, salt and black pepper and place on a roasting tray. Roast for 20 minutes, then add the blueberries, figs and drizzle over the gammon glaze. Roast for a further 20 minutes.
Cook's note: A delicious bold burst of blueberries and figs and a wonderful fruity sweetness to the gammon.