baked gammon with ginger and clementine glazerating:
this makes a nice change - works really well. From an old Waitrose recipe card.
2kg unsmoked gammon joint
3 pieces stem ginger in syrup, plus 5 tbsp syrup from the jar
2 tsp black mustard seeds
preheat oven to 1880C/gas 4. Place gammon in a roasting tin, and cover loosely with foil. Cook for 2 hours.
meanwhile, pare the zest from the clementine, and cut it (the zest) into thin strips. Place in a small pan, cover with cold water, bring to boil and simmer for 15 minutes. Drain.
thinly slice the ginger, and then cut the slices into thin stripes. Mix the strips with the clementine zest, ginger syrup and mustard seeds.
remove gammon from oven. Cut off and discard the skin, and score the fat. Skewer the join to hold it together. Spread the mixture over the gammon, and pour 150ml boiling water into the roasting tin (to prevent the glaze burning on to the tin).
return the gammon to the oven, uncovered, for 40 minutes until it is brown and sticky (just like a stick :). Remove the skewers, and serve warm or cold.