Glazed Honey, Mustard, Apple Gammon & A Side of Sage Stuffing
July 17, 2014
A big Gammon joint, English mustard, local honey and apples. This is a dish that we regularly share at Heart Kitchen, it's big, it's bold, it's adaptable, it's fun and looks and tastes totally amazing. So my encouragement is to give it a go, it's glorious! It's for more than just Christmas, it loves a party, a feast, with friends and family, the beautiful joint of British gammon. You will need love and a BIG pot to fit it in 😉
- Prep: 20 mins
- Cook: 6 hrs
- Yields: 1
Rinse the star of the show with plenty of running cold water, place in a large pot add the random root veg, bay, peppercorns and onions, cover the joint with water, bringing it to a gentle boil. Turn down the heat to a rolling simmer with a lid on for 4-5-6 hours, depending on the size of the meat.
To make the side of stuffing, in a large mixing bowl combine breadcrumbs, chopped sage, onions and season well. Pour boiling water into the mixture a little at a time, combining as you go, until the crumbs have softened and the mix is firm yet fluffy. Place in a ovenproof serving dish, drizzle with olive oil and set a side. At the same time gently cook the chopped apples in a little water until soft, set aside.
Remove the boiled gammon from the pot onto a cooling rack to drain for a few minutes. Pre heat oven to 180c.
Remove the skin from the joint, and carefully score the fat that's left, diagonals work best. Place in a roosting tin and smoother the fatty diamonds with mustard, now gently spoon on and spread the 2/3rds of the softened apples. Place in the oven and roast for I hour along with the stuffing. Fluff up the stuffing from time to time and 10 minutes before the joint is ready drizzle in runny honey, continue to roast until golden. Remove from the oven, resting the gammon for 10 minutes before serving on a warmed platter with heaps of crispy stuffing and the remaining warmed apple sauce. Today we served with creamy peppered mash and steamed garden vegetables. Epic - the great British gammon.