Mango & Mustard Glazed Gammon
Mango & Mustard Glazed Gammon
- Prep: 20 minutes
- Cook: Approx 2 hours
- Ready in: 2 hours 20 minutes
- Serves about 8 (depending on size of gammon)
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Recipe
Ingredients:
- 1 whole gammon, tied
- 1 onion, halved
- 4 bay leaves
- 10 ml (2 tsp) dry mustard powder
- 1 litre (4 cups) ginger ale
- 1 litre (4 cups) mango juice
- Stock, to cover the gammon
- Juice and zest of 2 limes or lemons
- 1 large mango, peeled, stoned and cubed
- ½ red chilli, optional
- 60 ml (4 tbsp) brown sugar
- 45 ml (3 tbsp) wholegrain mustard
Description
Method:
- Place the gammon joint in a large pot and add the onion, bay leaves and mustard powder. Top with the ginger ale, mango juice and additional stock to cover the meat. Bring to a boil over high heat.
- Once boiling, reduce to a medium heat. Cover and simmer for about 40 minutes per kilo or according to instructions on the packaging.
- Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.
- Preheat the oven to 180° C.
- Meanwhile, to make the glaze: in a small pan over a medium heat, combine the glaze ingredients and bring to a boil, reduce heat to low and cook until slightly reduced and glossy, for about 8-10 minutes.
- Carefully remove the netting or string and the skin from the gammon joint. Using a small paring knife cut the skin away from the fat, leaving a small layer of fat on top of the gammon.
- Score the fat in a diamond pattern and cover the gammon with the glaze, making sure to reserve at least half of the glaze.
- Roast the gammon joint for 20 – 30 minutes, glazing again halfway through.
- To serve, garnish with mango slices, carve and serve slices on a platter.