AS WE all prepare for our Christmas celebrations. For many of us, a meat dish of sorts takes centre stage at our dining tables. This roast gammon dish combines both sweet and savoury, showcasing the saltiness that this particular part of meat brings to the table and balancing that savouriness with some tangy sweetness.
- 900g unsmoked gammon joint, boneless
- 2 medium size red onions, roughly cut into chunks
- 12 cloves of garlic, peeled
- 4 small carrots, peeled and roughly chopped
- 300ml chicken stock
- 2 tbsp olive oil
- 4 dried bayleaves
- Ground black pepper
- 2 tbsp rum
For the glaze:
- Preheat the oven to Gas Mark 4.
- Remove the gammon joint from its packaging and leave for at least half an hour before starting the cooking process. Use a sharp knife to score the skin.
- Put all the vegetables and bayleaves in a roasting tray, pour in the olive oil and fry on the stove on medium heat until lightly browned.
- Deglaze with 2tbsp of rum, season with pepper and cook until liquid evaporates on a low heat.
- Add the gammon joint, placing it in the centre of the roasting tray. Take the rum and honey glaze and brush on the skin and on the sides of the meat.
- Pour in the stock and then bring to a gentle boil.
- Move the tray into the oven and bake for half an hour. Then glaze the skin again. Do this another 2 times every 30 minutes (Total cooking time 1 hour and a half).
Best served with roast potatoes.