Date and cinnamon spiced gammon

A sticky and spicy centrepiece that will feed a crowd
date and cinnamon spiced gammon

Nigel Webster of Cut to the Smoke shares his recipe for date and cinnamon spiced gammon

cuttothesmoke.co.uk

Serves    20
  1. Place the gammon fat-side up in a large saucepan or stock pot and cover with the cider and stock.
  2. Place the pot on a high heat and bring to the boil before reducing the heat and simmering for 1.5 hours with the lid on. If you don’t have a lid for the pot and the ham is partially uncovered, top up the liquid in the pot to cover the meat so it doesn’t dry out.
  3. Remove the pot from the heat and leave the gammon to cool in the liquid. Preheat the oven or barbecue to 170°c / gas 3.
  4. Transfer the gammon onto a chopping board and use a sharp knife to remove the tough layer of outer skin, leaving a thin layer of white fat (around 1cm).
  5. Use the knife to score the fat in a criss-cross pattern and season with half of the date and cinnamon seasoning.
  6. Put the gammon in an oven-proof dish and place in the oven or barbecue. Cook for 30 minutes or until the fat starts to crisp up.
  7. While the gammon is cooking, create a glaze by mixing the honey, rum and remainder of the seasoning in a bowl.
  8. Remove the gammon from the oven and, using a brush, glaze with the honey sauce. Return the gammon to the oven and cook a further hour, brushing on more glaze every 15 minutes until it’s golden and crispy.

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Method

  1. Place the gammon fat-side up in a large saucepan or stock pot and cover with the cider and stock.
  2. Place the pot on a high heat and bring to the boil before reducing the heat and simmering for 1.5 hours with the lid on. If you don’t have a lid for the pot and the ham is partially uncovered, top up the liquid in the pot to cover the meat so it doesn’t dry out.
  3. Remove the pot from the heat and leave the gammon to cool in the liquid. Preheat the oven or barbecue to 170°c / gas 3.
  4. Transfer the gammon onto a chopping board and use a sharp knife to remove the tough layer of outer skin, leaving a thin layer of white fat (around 1cm).
  5. Use the knife to score the fat in a criss-cross pattern and season with half of the date and cinnamon seasoning.
  6. Put the gammon in an oven-proof dish and place in the oven or barbecue. Cook for 30 minutes or until the fat starts to crisp up.
  7. While the gammon is cooking, create a glaze by mixing the honey, rum and remainder of the seasoning in a bowl.
  8. Remove the gammon from the oven and, using a brush, glaze with the honey sauce. Return the gammon to the oven and cook a further hour, brushing on more glaze every 15 minutes until it’s golden and crispy.
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'This gammon is great in a range of dishes - from ham, egg and chips to filled baguettes. It keeps for up to a week in the fridge in an airtight container,' says Nigel

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  1. Place the gammon fat-side up in a large saucepan or stock pot and cover with the cider and stock.
  2. Place the pot on a high heat and bring to the boil before reducing the heat and simmering for 1.5 hours with the lid on. If you don’t have a lid for the pot and the ham is partially uncovered, top up the liquid in the pot to cover the meat so it doesn’t dry out.
  3. Remove the pot from the heat and leave the gammon to cool in the liquid. Preheat the oven or barbecue to 170°c / gas 3.
  4. Transfer the gammon onto a chopping board and use a sharp knife to remove the tough layer of outer skin, leaving a thin layer of white fat (around 1cm).
  5. Use the knife to score the fat in a criss-cross pattern and season with half of the date and cinnamon seasoning.
  6. Put the gammon in an oven-proof dish and place in the oven or barbecue. Cook for 30 minutes or until the fat starts to crisp up.
  7. While the gammon is cooking, create a glaze by mixing the honey, rum and remainder of the seasoning in a bowl.
  8. Remove the gammon from the oven and, using a brush, glaze with the honey sauce. Return the gammon to the oven and cook a further hour, brushing on more glaze every 15 minutes until it’s golden and crispy.

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