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Whiskey-Glazed Gammon
Total:
1 hr 40 min
(includes resting time)
Active:
40 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 40 min
(includes resting time)
Active:
40 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • One 3- to 4-kilogram/6- to 9-pound bone-in, skinless gammon (uncooked ham) roast
  • Kosher salt and freshly ground black pepper
  • Cloves, for studding the ham 
  • 1/2 cup clementine or orange marmalade
  • Juice of 1 clementine or orange 
  • 1/4 cup honey or sticky brown sugar 
  • 75 milliliters/5 tablespoons whiskey 
  • 2 teaspoons dry mustard or 2 tablespoons Dijon mustard
  • 1/2 teaspoon ground cinnamon 
  • Pinch ground allspice 

Directions

Preheat the oven to 350 degrees F.

Score the surface of the ham into diamond shapes about 1/2-inch across. Sprinkle with salt and pepper. Insert a clove into each "diamond" and place the ham onto a wire rack set over a baking sheet.

Add the marmalade, clementine juice, honey, whiskey, dry mustard, cinnamon and allspice to a small saucepan over medium heat. Simmer for 5 to 10 minutes, or until sticky. Brush the ham with the glaze, reserving extra for basting.

Roast for about 45 minutes, basting every 15 minutes with the reserved glaze. For extra-crispy skin, turn on the broiler for the final 3 to 5 minutes of cooking.

Tent the ham with foil and set aside to rest for 20 minutes before carving. Eat immediately or serve cold.

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