Recipe courtesy of Siba Mtongana

Asian Glazed Gammon

Name: Asian Glazed Gammon
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT3H50M0.000S
Yield: 8 servings
Ingredients: 4 kilograms (8 3/4 pound) boneless gammon joint (boneless fresh ham); 500 milliliters (2 cups plus 2 tablespoons) chicken stock; 6 carrots, cut into chunks; 2 stalks celery, diced; 6 cloves garlic, sliced; One 60-gram (2-ounce) piece fresh ginger, quartered; 1 teaspoon black peppercorns; 3 sprigs fresh thyme; 3 sprigs fresh rosemary; 2 dried bay leaves; 3 tablespoons dark soy sauce; 2 tablespoons honey; Juice of 1/2 orange; 30 grams (1 ounce) fresh ginger, grated; 3 cloves garlic, grated; 1 red bird's eye chile

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Level: Easy

Total: 3 hr 50 min
Active: 25 min

Yield: 8 servings

Ingredients

Gammon:

4 kilograms (8 3/4 pound) boneless gammon joint (boneless fresh ham)

500 milliliters (2 cups plus 2 tablespoons) chicken stock

6 carrots, cut into chunks

2 stalks celery, diced

6 cloves garlic, sliced

One 60-gram (2-ounce) piece fresh ginger, quartered

1 teaspoon black peppercorns

3 sprigs fresh thyme

3 sprigs fresh rosemary

2 dried bay leaves

Glaze:

3 tablespoons dark soy sauce

2 tablespoons honey

Juice of 1/2 orange

30 grams (1 ounce) fresh ginger, grated

3 cloves garlic, grated

1 red bird's eye chile

Directions

For the gammon: Place the gammon into a large pot with the chicken stock. Add water to cover. Add the carrots, celery, garlic, ginger, peppercorns, thyme, rosemary and bay leaves. Bring to a boil, then reduce heat and simmer until tender, 2 1/2 to 3 hours. Remove the gammon from the stock and let cool slightly.
Preheat the oven to 200 degrees C (400 degrees F).
For the glaze: Mix together the soy sauce, honey, orange juice, ginger and garlic in a bowl. Slit open the chile, remove just a few of the seeds and add them to the glaze; discard the chile.
Place the gammon in a roasting pan. Lightly score the fat and cover with the glaze. Roast until sticky and crisp around the edges, 20 to 30 minutes.