Baked gammon with Borough Market preserve glaze recipe
This show-stopping gammon recipe was created by food writer and historian Angela Clutton, who was inspired by the sumptuous array of fine foods and drinks on offer at Borough Market, one of the oldest food markets in London.
"The glaze is where you can really use your culinary imagination with jams, marmalades, honeys, mustards and soy sauces," says Angela, author of new cookbook Borough Market: The Knowledge. "The key is for it to be a balance of sweet and tart, and exactly what I use will change each time I make this according to the market preserves I’ve got excited about using. This time it’s Taste Croatia’s fig and orange preserve – two flavours that go brilliantly with all things pork."
Please note: The gammon can be cooked up to 3 days before you bake it with the glaze.
Ingredients
- 5 kg bone-in unsmoked gammon
- 1 celery stick
- 1 onion
- 1 handful of herbs of your choice, such as thyme, rosemary, sage or bay
- 1 tbsp black peppercorns
- 330 ml bottle of beer or cider
- 2 tbsp black treacle
- 11 lbs bone-in unsmoked gammon
- 1 celery stick
- 1 onion
- 1 handful of herbs of your choice, such as thyme, rosemary, sage or bay
- 1 tbsp black peppercorns
- 11.6 fl oz bottle of beer or cider
- 2 tbsp black treacle
- 11 lbs bone-in unsmoked gammon
- 1 celery stick
- 1 onion
- 1 handful of herbs of your choice, such as thyme, rosemary, sage or bay
- 1 tbsp black peppercorns
- 1.4 cups bottle of beer or cider
- 2 tbsp black treacle
- 1 tbsp whole cloves
- 5 tbsp dried fig and orange preserve
- 1 tbsp Dijon mustard
- 2 tsp soy sauce (optional)
- 1 tbsp whole cloves
- 5 tbsp dried fig and orange preserve
- 1 tbsp Dijon mustard
- 2 tsp soy sauce (optional)
- 1 tbsp whole cloves
- 5 tbsp dried fig and orange preserve
- 1 tbsp Dijon mustard
- 2 tsp soy sauce (optional)
Details
- Cuisine: British
- Recipe Type: Centrepiece
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 135 mins
- Serves: 12
Step-by-step
- Take the gammon out of the fridge at least an hour before starting. Sit it in a large stockpot, adding the celery and peeled onion (cut into chunks), the herbs, peppercorns, beer or cider, and treacle. Fill the pan up with water, hoping to cover the gammon. If the water doesn’t cover it, you’ll need to carefully turn the joint halfway through the cooking time.
- Bring to the boil, then turn the heat down and simmer gently uncovered for around 2 hours. As it cooks, skim off any scum on the water’s surface, and top up with more water as needed. The gammon is ready when the temperature inside the joint is at least 70°C on a probe thermometer. Let the joint cool in the pot, then carefully lift it onto a baking tray.
- Proceed straight to the glazing, or keep the gammon in the fridge for up to 3 days and then glaze.
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
- Trim off and discard the skin that covers the fat. Score the exposed fat with crosses and stud the centre of each with a clove. Mix together the fruit preserve and mustard, adding the soy (if using). You’re trying to achieve a sticky glaze that isn’t too runny. Protect the exposed meat end of the joint with a piece of baking paper or foil held tight to the meat with more cloves or cocktail sticks. Smear about two-thirds of the glaze over the gammon, covering all the fat. Put it into the oven straight away. Bake for 15 minutes, then spoon over the rest of the glaze, taking care to cover any bald sections of fat. Bake for another 15 minutes. Remember you’re not trying to cook the gammon, just colour the glaze. Go as dark as you dare.
- Remove from the oven and let the joint rest for at least 30 minutes before carving. It will keep for up to a week in the fridge.
- The gammon stock will be full of flavour from the pork and the aromatics you’ve added. Strain it, store it and use for all kinds of vegetable, meat or cheese soups. Bear in mind it will be quite salty, though.
Recipe extracted from Borough Market: The Knowledge by Angela Clutton (Hodder & Stoughton, £27). Photography by Kim Lightbody.
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