chin chin!

( sporters I’m sincerely gratitude to you, Fri 13 Dec 2013, 21:11, 1 reply, 12 years ago)

Cheers!
I think you might like this gammon recipe I'm using:

Soak in cold water for 24 hours.
Simmer for 3 hours with 3 bay leaves, lump of ginger, cinnamon stick, corriander seeds, peppercorns, celery & carrot.

Then glaze with honey, smoked garlic, mustard powder & lemon zest.
( Fucking hell Jeff I am not a robot, Fri 13 Dec 2013, 21:15, Reply)

That sounds good to me
I think the important thing is that the glaze thickens up quickly. Coca Cola ham time next weekend for me
( sporters I’m sincerely gratitude to you, Fri 13 Dec 2013, 21:16, Reply)

With this one you make the glaze separately beforehand, so you know you're happy with the consistency before you use it.

( Fucking hell Jeff I am not a robot, Fri 13 Dec 2013, 21:18, Reply)

I've always ended up boiling mine down before roasting after cooking the ham in it first
Bit more mustard powder and maple syrup in to get it extra chewy
( sporters I’m sincerely gratitude to you, Fri 13 Dec 2013, 21:19, Reply)