- 1 (± 4) kg Woolworths beech-smoked bone-in gammon
- 2 cups pomegranate molasses
- 175 g Woolworths pomegranate rubies
Cook the gammon according to package instructions. Once cool enough to handle, remove the netting and the first layer of fat and skin using a sharp knife.
Use starshaped cookie cutters to press into the gammon and a sharp knife to cut around the shape to create the star shapes in the meat. Cut out star shapes from the skin.
Preheat the oven to 200°C.
Place the gammon in a large roasting dish and coat with the pomegranate molasses. Roast the gammon and stars for 15–20 minutes, or until golden and crispy.
Scatter the pomegranate rubies over the gammon before serving with the crispy stars.
Chef's note: “I'm always looking for new ways to serve traditional gammon. Pomegranate molasses, available at most delicatessens, has a lovely sweet-tart flavour that complements the smokiness of the meat.”