Maple and Honey Glazed Gammon
2kg Gammon 701650
150g Honey 264040
150g Maple and Agave Syrup 264760
150g Soft Dark Brown Sugar 320921
If required you can soak the gammon in cold water for 2 hours or even overnight, this is not essential but does reduce the salt content of the gammon. Pat dry with a paper towel until completely dry.
Pre heat the oven to 180 degrees.
Add the honey, maple and brown sugar into a saucepan and slowly bring to the boil until the sugar is dissolved.
Place the gammon in a large high sided baking tray and pour over the gammon.
Place the gammon in the oven, setting the timer for 30 mins.
When the timer is done remove the gammon from the oven and carefully with a large spoon baste the gammon with the liquid in the baking tray and place back in the oven.
Repeat the process on a 10-15 minute basis, note that the honey liquid will be very loose to start with but as the time elapses, it will thicken and start to glaze the gammon.
When the gammon is fully cooked, baste the gammon on a more frequent basis until a rich and dark colour is achieved.
Leave to rest for 20 minutes and slice.