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1.5kg Smoked gammon joint 20 Cloves
6 Clementines
200ml Maple syrup


Here’s how:

Place the gammon joint into a large pan and cover with cold water.
Place the pan onto a hob and bring up to the boil.
Turn the heat down and simmer for 2-3 hours, until tendered and the temperature in the centre has achieved 75c.
Once the ham is cooked, carefully lift out of the water and place in a large roasting tray.

You can use the cooking water to make a nice pea and ham soup by adding 2 chopped white onions, 500g frozen peas and a handful of fresh mint, bring it up to the boil and blend until smooth.

Pre heat the oven to 220c.
Once the cooked ham has cooled for approximate 20 minutes, remove the net and the outer skin of the gammon joint and insert the cloves into the outside of the joint.
Slice the clementines in half and place around the ham.
Pour the maple syrup over the meat and place in the oven to caramelise for 30-40 minutes.
Once the ham is golden and caramelised remove from the oven and baste over any of the juices from the bottom of the roasting tray.
Lift the gammon out of the roasting tray and place on a serving plate or board and leave to rest for 10 minutes.
Meanwhile, using a pair of tongs squeeze the clementines over the gammon for even more flavour.

Recipe by Peter Sidwell

Slow Cooked Gammon with Maple, Orange and Clove

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