This is a wonderful Christmas ham: sticky and sweet, flaky yet moist. A real winner. It was originally a recipe for glazed ribs, but I’ve adapted it for gammon. And it couldn’t be simpler. First slow cook the joint in Dr Pepper, then glaze it with a sticky syrup, before roasting to finish. Great served with pickles and potato salad.
Half gammon, boneless, with skin on, weighing approx. 500g
1 litre Dr Pepper
1 tbsp fennel seeds
8 whole allspice berries
FOR THE GLAZE
200ml Dr Pepper
4 tbsp soft brown sugar
4 tbsp tomato ketchup
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tsp ground allspice
1. With a very sharp knife, score the skin of the gammon with a criss-cross pattern. Put the gammon, Dr Pepper, fennel seeds and allspice berries into a slow cooker and cook on LOW for 4 hours, until the meat is tender. If you don’t have a slow cooker, put the ingredients in a casserole pot with a tight-fitting lid and cook in the oven at 160C/Gas 2 for 2 hours.
2. Once the cooking time is up, remove the ham from the pot and transfer to a roasting dish.
3. Put all the ingredients for the glaze into a small pan and reduce by two-thirds until you have a sticky glaze. Brush all over the skin of the ham, getting it right into the cross-cross grooves.
4. Cook in the oven for 15-20 mins, until the glaze forms a sticky crust.
5. Allow to cool a little before carving (something I wish I’d done, because it fell apart a bit to easily when piping hot, as these photos show).
6. Serve warm or cold with gherkins, silverskin pickled onions and potato salad. Or with anything you like, really!
• Thanks to blogger KateTakes5 for sending me this recipe.