DIY roasting gammon with cumberland glaze

Preparing a gammon has never been so easy with our DIY Roasting Gammon with Cumberland Glaze. This premium cut has the perfect layer of white fat across the top of the joint. This isn’t to say that other gammons won’t have this, but we can guarantee it with our Glazing Gammon, and this layer of fat is perfectly complemented by our Cumberland Sauce. Making the perfect centrepiece this winter, our Cumberland sauce is rich with berries, port and aroma’s, that creates the ultimate warm centrepiece for the glazed ham lovers amongst us.

2 hours 45 mins

6-8

Easy

• DIY Roasting Gammon with Cumberland Glaze (2kg)
• Handful of peppercorns (optional)
• 1 Cinnamon sticks (optional)
• Handful of cloves (optional)
• 2 Sliced onions (optional)

1. Place the joint in a large pot and fill with cold water. You can flavour the water with peppercorns, cinnamon sticks, cloves or onions.

2. Bring the pan to the boil and simmer for 90 minutes, skimming off any white froth that may rise to the surface.

3. Preheat your oven to 200°C/180°C fan/gas mark 4.

4. Drain the pan.

5. Remove the thin layer of skin and score the layer of fat around the joint without scoring the meat - we score it in a diamond.

6. Transfer the joint to an oven dish and cover with foil, then roast for 40 minutes.

7. Remove the foil and brush the joint with your Cumberland glaze. Roast for a further 15 minutes, regularly removing to reapply the glaze to the top of the joint, so that it glazes all over as it trickles down the sides.

8. Rest is best – leave to rest for 20-30 minutes before serving warm, or leave to cool entirely and slice cold.

9. Please note: Ovens, grills and hobs are all variable. Cooking times are a guide only.