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Christmas Gammon With Spiced Peaches
Ingredients
- 2 x 600 g jars Waitrose Peaches & Cinnamon in Syrup
- 30 ml Clear honey, (2tbsp)
- 90 ml Waitrose Raspberry Wine Vinegar, (6tbsp)
- 20 x Cloves, plus 25-30 for studding
- 5 ml Grnd mace, (1tsp)
- 10 x Black peppercorns
- 2 x 7.5 cm, (3") sticks cinnamon
- 2 x Strips thinly pared lemon rind
- 4 kg Smoked, boneless gammon joint (8 3/4lb)
- 1 x 450 g jar Waitrose Kumquats & Orange with, also for garnish Mandarin Brandy
- 30 ml Light brown muscovado sugar, (2tbsp)
- 5 ml Grnd ginger, (1tsp)
- 30 ml Waitrose Orange Sauce with Ginger, (2tbsp)
Directions
- Drain the peaches and slice each piece into four. Pour the syrup into a large pan and add in the honey, vinegar, spices and lemon rind. Boil briskly for 5 min. Pour over the peaches.
- Cold, cover, refrigerateand leave for 24 hrs.
- Place the gammon in a roasting tin. Spoon 60ml (4tbsp) of the kumquat brandy-flavoured syrup over the top. Cover and seal with foil. Cook in a preheated oven 180 C, 350 F, gas mark 4, allowing 55 min per kg (25 min per lb) plus 25 min.
- About 20 min before the end of the cooking time, remove from the oven and increase the temperature to 190 C, 375 F, gas mark 5.
- Drain off the juices, remove the string and peel the skin from the gammon. Using a large, sharp knife score the fat with cuts to create a diamond pattern.
- Mix the glaze ingredients together and spread the mix over the gammon fat and stud with the cloves. Return, uncovered, to the oven for 20 min till the surface has turned golden.
- Bring the peaches to room temperature. Place the meat on a serving platter and serve cool with a selection of salads.
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