Nigel Webster of Cut to the Smoke shares his recipe for date and cinnamon spiced gammon
cuttothesmoke.co.uk
Serves 20
- Gammon joint 3-5kg
- Dry cider 568ml
- Vegetable stock 568ml
- Cut to the Smoke date and cinnamon seasoning 70g
- Runny honey 2 tbsp
- Spiced rum 2 tbsp
- Place the gammon fat-side up in a large saucepan or stock pot and cover with the cider and stock.
- 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.
- 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.
- 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).
- Use the knife to score the fat in a criss-cross pattern and season with half of the date and cinnamon seasoning.
- 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.
- While the gammon is cooking, create a glaze by mixing the honey, rum and remainder of the seasoning in a bowl.
- 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.
You will need
- Gammon joint 3-5kg
- Dry cider 568ml
- Vegetable stock 568ml
- Cut to the Smoke date and cinnamon seasoning 70g
- Runny honey 2 tbsp
- Spiced rum 2 tbsp
Method
- Place the gammon fat-side up in a large saucepan or stock pot and cover with the cider and stock.
- 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.
- 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.
- 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).
- Use the knife to score the fat in a criss-cross pattern and season with half of the date and cinnamon seasoning.
- 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.
- While the gammon is cooking, create a glaze by mixing the honey, rum and remainder of the seasoning in a bowl.
- 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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