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8
Easy
By Karen Dudley
Published 2012
Gammon is a pleasure to serve the whole year through. Slice as thinly as possible with a sharp slicer or carving knife. We glaze our gammons with our honey mustard mix but you could experiment with any sweet sticky business: mustard and marmalade, cranberry, sticky brown sugar and English mustard.
Cover the gammon with water and add all the ingredients. Boil according to instructions on the package, usually 45 minutes to an hour.
Remove the gammon from the water and allow to rest. When cool enough to handle, slip the surrounding net off the gam