Whisky, maple & apricot glazed gammon

’Tis the season to rule the roasts! Dust off those aprons, preheat your ovens and get ready to master this delicious whisky, maple & apricot glazed gammon recipe

Serves 6-8

Prep ahead! Boil gammon 1-2 days before use and keep in the fridge, bring it to room temperature and glaze to roast for serving.

Ingredients

1 (about 2kg) boneless gammon
2L ginger beer or ginger ale
3 cups water
1 onion, quartered
2 bay leaves
2 bulbs garlic, halved (flesh reserved)

For the glaze

¼ – ½ cup whisky (or sparkling grape juice)
1 cup orange juice
¼ cup apricot jam
2 Tbsp maple-flavoured syrup
2 limes, zested and juiced

Method

Place gammon in a large pot with ginger beer or ale, water, onion, bay leaves and garlic, ensuring gammon is submerged in liquid.
Simmer over medium heat for 80 minutes.
Discard cooking liquid, reserving the garlic.
Cool gammon for about 20 minutes, then remove netting.
Remove the dark red- brown skin covering the fat by gently pulling upwards. Discard once removed.
Score fat with a sharp knife in a criss-cross pattern, taking care not to cut all the way through into the meat.
Combine glaze ingredients in a pot over high heat, adding the flesh of the reserved garlic.
Boil for 5 minutes, then reduce heat and simmer for another 8-10 minutes until glaze is sticky.
Place gammon on an oven tray lined with baking paper and brush with half the glaze.
Roast gammon at 200°C for 20-25 minutes, basting every 5-8 minutes until golden.
Serve on a platter with leftover glaze and sides of your choice.