Home Cooked & Heart Warming by Ashleigh Levin

Author:Ashleigh Levin [Levin, Ashleigh]
Language: eng
Format: epub
Publisher: Penguin Random House South Africa
Published: 2018-04-26T00:00:00+00:00

Place the gammon (rind still on) in a large saucepan and pour in the ginger beer. Add the bay leaves and top the pan up with water until the entire gammon is covered.

Bring to the boil, then immediately reduce the heat to a gentle simmer. Leave uncovered to work its magic for 4 hours. Be sure to check back regularly and top up with water if the liquid level drops too low.

Remove the rind from the gammon and return the meat to the liquid. If you are starting this dish the night before, at this point you can leave the liquid to cool, before putting the saucepan with the meat in the fridge (it can be stored this way for up to 12 hours).

When you are ready to continue, preheat the oven to 180°C.

Combine all the ingredients for the glaze in a bowl.

Remove the gammon from the saucepan and place in a roasting pan lined with aluminium foil. Pour the glaze over the meat. If the glaze burns, it will be a nightmare to remove from the tray, so don’t be stingy with the foil.

Cook in the oven for 10–15 minutes or until brown and bubbling. Don’t wander off too far as the glaze goes from golden-brown to black in the blink of an eye.

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