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Adam Handling’s glazed gammon with peach and cloves
Serves 6-8 Starters and mains
Ingredients
- 1 gammon, 4-5kg
- 1 x jar of cloves, approx.
- 200ml peach purée
- 200g brown sugar
- splash white wine vinegar
To serve
- broccoli, to garnish
- olive oil, to drizzle
Method
Boil the gammon in water for around 5 hours, until soft. Allow to cool. Score and stud the gammon with the cloves.
Make a glaze by bringing the peach purée and brown sugar to the boil. Brush and glaze the gammon and bake at 180C/ 160C Fan/Gas 4 in the oven for 45 minutes, re-glazing the gammon every 15 minutes.
For the sauce, take the remaining glaze and add a splash of vinegar to it. Garnish with broccoli drizzled with olive oil. Charring the broccoli first works well, giving it a smoky flavor.
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