Boneless Gammon

Wozza’s Cooking Suggestion:

• Fill a pot with enough liquid—water, beer, cider, fruit juice, or coke—to fully cover the gammon (but don’t add the gammon yet).
• Bring the liquid to a rapid boil.
• Add the gammon to the boiling liquid; the boil will temporarily stop as the meat cools it down.
• Once the liquid returns to a rapid boil, cook for 30 minutes (timing starts when it reaches a full boil again, not when the gammon goes in).
• Stack three blankets, duvets, or sleeping bags on top of one another.
• After the 30-minute boil, remove the pot from the stove, place it on the prepared blanket stack, and wrap it up tightly to retain the heat (leave the gammon and liquid in the pot—yes, this really happened!).
• Leave it wrapped overnight. By morning, your gammon will be perfectly cooked.

Glazing

• Mix brown sugar, apricot jam, a pinch of mustard powder, add a little pineapple juice and mix
• Continuously spoon glaze over gammon while on grill in oven until golden brown and sticky
• Decorate with pineapple rings, red and green cherries

Serving Suggestion:

• Slice as thin as possible and serve cold with sides of your choice