Recipe of the day: Citrus, Chilli and Sage-glazed Gammon

The perfect seasonal roast, coated in a punchy citrus glaze.

Ingredients

1 (about 2.5kg) PnP Beechwood Smoked Gammon

4 cups (1L) orange juice

3 cups (750ml) sparkling apple juice

1 onion, halved

2 bulbs garlic, halved

Handful each fresh sage and bay leaves2 red chillies, halved

Glaze:

1 cup (250ml) honey (or see Cook’s note below)

2 Tbsp (30ml) Dijon mustard

1 red chilli, deseeded and chopped

Handful fresh sage, chopped

For serving:

Deep-fried sage leaves

Sliced red chilli

Charred orange halves

Method

Preheat oven to 200°C.

Place gammon, juices, onion, garlic, herbs and chillies in a 6–8L pot.

Bring to the boil.

Simmer for 1½ hours (or 20–25 minutes per 500g of gammon), making sure the meat is submerged in liquid. (You may have to top it up with some liquid halfway through cooking.)

Remove gammon from pot, reserving 1–2 cups (250–500ml) of cooking liquid for the glaze.

Cool gammon for about 15–20minutes, then remove netting. (Don’t wait until it’s cold or the netting will be too difficult to remove.)

Remove the dark red-brown skin covering the fat by gently pulling upwards.

Discard.

Score fat with a sharp knife in a criss-cross pattern, taking care not to cut all the way through into the meat, and transfer to a roasting tray.

Preheat oven to 200°C.

Add reserved cooking liquid to glaze ingredients and simmer for 5–8 minutes, or until sticky and syrup-like.

Brush gammon with some glaze and roast for 20–25 minutes, or until sticky and fat is golden-brown all over, glazing the roast every 5 minutes.

Serve gammon drizzled with leftover glaze.

Garnish with crispy sage, chilli and charred citrus.

Cook’s tip: Use brown sugar instead of honey, making sure to stir until dissolved.

Simmer to reduce until sticky.