Ingredients
• 4 kg boneless gammon
• Sprigs of parsley and thyme
• 2 bay leaves
• 2 onions
• 3 carrots
• 4 celery stalks
• 12 whole cloves or more if needed
• Cake flour, to sprinkle
• Glaze:
• 125 ml KNORR Honey & Mustard Salad Dressing
• 100 ml honey
• 200 ml brown sugar
• 5 ml ground cinnamon
• 5 ml ground ginger
Instructions
- Place the gammon in a large pot and cover with water
- Allow to simmer slowly for 5-7 minutes as to heat up the gammon and remove the saltiness
- Add the herbs, onions, carrots and celery to the saucepan and simmer very slowly for 2 hours
- Leave it to cool for about an hour in the liquid
- (If you are serving it cold, let it rest in the liquid overnight to prevent it from drying out)
- Lift it out of the saucepan carefully and peel off the skin, leaving behind a layer of fat
- Score the fat into diamond shapes and press a clove into the centre of each diamond and sprinkle the gammon with cake flour, patting it down loosely
- Put the ham, fat side up, into a large baking dish containing 2 cm of water
- In a saucepan, bring the KNORR Honey & Mustard, honey, sugar and spices to the boil, stirring until the sugar dissolves and the mixture is well combined
- Bake at 180 C for half an hour, basting with the glaze every 10 minutes during the cooking time
- Decorate with glace cherries and serve hot or cold