Recipes

All Gold Apricot glazed Gammon served with Colman's sweet mustard sauce

Delight your taste buds with our mouthwatering All Gold Apricot Glazed Gammon, infused with ginger and cider, and served alongside a delectable, sweet mustard sauce. This savoury-sweet masterpiece boasts tender gammon bathed in a luscious apricot glaze, complemented by the subtle warmth of ginger and the crisp notes of cider. Paired with our in house made sweet mustard sauce, this dish offers a harmonious blend of flavours that will elevate any festive occasion. Treat your guests to a culinary experience they won't soon forget with this sensational dish at the centre of your buffet feast.

Ingredients

Yield: 20 -25 portions

3 kg Gammon
225 g Onion, quartered
40 g Ginger root, fresh, thickly sliced
2 Bay leaves
12 Peppercorns
1 ml Cider or apple juice
1 Orange, thickly sliced
½ tbsp. Ground ginger
75 ml All gold apricot jam
Whole cloves for studding the ham

Method

Weigh gammon to calculate the cooking times, allowing 25min per 450g. To reduce the saltiness of the gammon, soak in cold water overnight. Alternatively, put in a large pot and cover with water. Bring to the boil and simmer for 10min. Discard water.
When ready to cook, put the gammon into a large pan, add the onion, ginger, bay leaves, peppercorns, cider or apple juice and orange pieces, then cover with cold water. Bring just to the boil, then simmer very gently for the calculated cooking time. Don't let the water boil as this will toughen the meat.
Preheat oven to 200°C (180°C fan) mark 6. Put the joint on a board. Put three ladlesful of the poaching liquid into a jug. Strain remainder, freeze for up to one month and use to make soup. Cut away and discard the gammon skin, leaving behind a thin layer of fat. Use a sharp knife to score a criss-cross diamond pattern, taking care not to cut into the flesh. Preheat oven to 200°C (180°C fan) mark 6. Put the joint on a board. Put three ladlesful of the poaching liquid into a jug. Strain remainder, freeze for up to one month and use to make soup. Cut away and discard the gammon skin, leaving behind a thin layer of fat. Use a sharp knife to score a criss-cross diamond pattern, taking care not to cut into the flesh.
Transfer ham to a roasting pan just large enough to hold it. Mix together the ginger and All gold in a small bowl. Brush over the joint, then stud each diamond with a clove. Pour the reserved poaching liquid around the meat. Roast for 30min, basting every 10min. Leave the ham to stand for at least 15min on a board. Slice thickly and serve with Colman's Mustard sauce.