Roast Gammon

I guess we don't often realise how much sugar can be in savoury things too. For example, we had a gammon joint for cooking but a lot of recipes call for a sweet glaze. It does taste nice with a sweet glaze so I wanted to create a sugar-free one and here it is! The gammon tasted lovely so it's well worth it.


Roast Gammon
Ingredients
1 kg gammon
90 ml apple juice
60 ml date syrup (I used Meridian's)
1 tsp mustard
1 tbsp soy sauce
1 tbsp sherry (or other alcohol)
Pinch cayenne pepper

Recipe
1. Put the gammon in a saucepan of cold water and bring to the boil. Simmer for half an hour (or fifteen minutes per lb if you have a different weight gammon).
2. Meanwhile put all the rest of the ingredients in a saucepan and simmer til reduced to approx one third.
3. Preheat oven to gas 9 (240 deg C / 475 deg F).
4. Carefully remove skin from gammon and coat with half of glaze mixture.
5. Put in oven and immediately reduce temperature to gas 4 (180 deg C/ 350 deg F). Roast for 35 mins (or ten mins per lb plus an additional 15 mins), basting half way through with rest of glaze and any juices from the meat.
6. Leave the gammon to rest, covered with foil, for fifteen minutes. Then serve.