This is a great Summer Picnic dish, but also can be used if the Gammon Joint (once boiled and glazed) is served hot with Seasonal Vegetables – such as Baby Broad Beans, Peas or Green Beans, along with Buttered New Potatoes.
As with most Gammon Recipes, this dish serves a large amount – so it’s great for Large family meetings, or if you’re REALLY hungry!
To Serve 12
2.3kg Piece of Smoked Gammon
1 Bay Leaf
Parsley Stalks
2tbsp Maple Syrup
2tsp American Mustard
40g Soft Brown Sugar
1 Ripe Papaya
4 Spring Onions, trimmed and finely chopped
1 Fresh Green Chilli, deseeded and finely chopped
3tbsp Chopped Fresh Coriander
Juice of 1 Lime
Salt
1. Place the Gammon in a large pan, cover with cold water, then add the Bay Leaf and Parsley Stalks. Slowly bring to the boil, then cover and simmer for two hours.
2. Remove the Gammon from the pan, and leave to cool slightly. Remove the skin, leaving the layer of fat still on the joint. Place the Joint in a roasting tin, and score through the fat in a diamond pattern – make sure you go through the fat each time, but that you don’t puncture the flesh.
3. Mix the Maple Syrup with the American Mustard and Brown Sugar, then spread over the Scored Fat. Cook in the oven at 190C, for twenty to thirty minutes until the Fat is glazed and golden brown, basting frequently with the juices from the pan. Remove from the Oven and leave to cool.
4. Around thirty minutes before serving, create the Papaya Salsa. Halve the Papaya, and remove the seeds, before removing the peel and finely chopping the flesh, before placing in a serving bowl, along with the Spring Onions, Chilli, Coriander and Lime Juice, seasoning with Salt to taste.
5. Carve the Gammon into thick slices and serve with the Salsa.
Photo Courtesy of: matysek