Avoid bacteria build up on your cutting board. Cut a lemon in half and coat the exposed side with coarse salt. Then, use it to scrub your cutting board and rinse clean.
Brûléed Gammon
intermediate
SERVES 1
Ingredients
GAMMON
- 2 kg gammon
- 2 litre ginger ale
- 5 cloves
- 1 carrot
- 1 celery Stick
- 1 onion (cut into quarters)
- 2 bay leaves
- 5 ml peppercorns
FOR THE GLAZE
- 125 ml Huletts White Sugar
- 125 ml Huletts SunSweet Brown Sugar
- 125 ml pineapple juice
- 125 ml Huletts Golden Syrup
- 5 ml cinnamon
- 3 cloves
Method
- Place the gammon in a large pot.
- Add all the other ingredients except the ginger ale.
- Pour in the ginger ale and fill up the pot with water.
- Bring to the boil and simmer for 1½ to 2 hours with the lid on.
- FOR THE GLAZE
- Bring all the ingredients to a boil on medium heat and cook for 3-4 minutes to thicken before pouring onto the ham and baking.
- If it cools too much it can harden. So just reheat to melt again.
- To glaze the gammon
- Heat your oven to 200˚C.
- Remove the rind from your cooked gammon carefully, also removing most of the fat.
- Brush on the glaze.
- Cook the gammon for 30 - 45 minutes, checking it every 10 minutes and basting with more glaze. This will give you a lovely caramelised finish.
Top tips
Keep it clean.
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Conversion Table
Cups | Tablespoons | Grams | |
---|---|---|---|
Butter | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1 cup | 16 Tbsp | 227g | |
Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
1/2 cup | 8 Tbsp | 60g/55g | |
1 cup | 16 Tbsp | 120g/110g | |
Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
1/3 cup | 5 Tbsp + 1 tsp | 65g | |
1/2 cup | 8 Tbsp | 100g | |
1 cup | 16 Tbsp | 200g | |
Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
1/3 cup | 5 Tbsp + 1 tsp | 60g | |
1/2 cup | 8 Tbsp | 90g | |
1 cup | 16 Tbsp | 180g | |
Water | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1/2 cup | 8 Tbsp | 114g | |
1 cup | 16 Tbsp | 227g |