CHRISTMAS STEP BY STEP

STICKY GAMMON WITH CHAMPAGNE-POACHED PEACH GLAZE

Serves 8

EASY

GREAT VALUE

Preparation: 1 hour

Cooking: 2½ hours

small brown onions 4–6, halved
celery 2 sticks, chopped
carrots 2, chopped
bay leaves 6
whole peppercorns 1 T
Woolworths Ready to Cook traditional
bone-in beechwood-smoked gammon 4 kg (bake for 30 minutes per kg)
water 11/2 litres

For the Champagne-poached peach glaze:

Woolworths MCC 21/2 cups
Woolworths cranberry jelly 1 x 155 g jar
light brown sugar 100 g
bay leaves 3
lemon, 1/2 juiced
ripe peaches 6, halved

Preheat the oven to 160°C. To make the gammon, place the onions, celery, carrots, bay leaves and peppercorns in a deep roasting pan. Place the gammon on top and add enough water to come three-quarters up the inside of the pan. Cover with 2–3 layers of tightly fitting baking paper and tin foil and roast for 2 hours. Remove from the heat and allow to rest under the foil until ready to Meanwhile, make the poached peach glaze. Place the ingredients in a saucepan and bring to a simmer. Poach the peaches for 10 minutes, then turn off the heat and allow to stand for 10 minutes. Remove the peaches and set aside for serving. Reduce the juices by half until sticky. Remove the skin from the gammon using a sharp knife, carefully pulling back the rind and making small strokes with the knife to release the rind and peel it right off, leaving ½ cm of fat. Score the fat. Brush the gammon with the peach glaze and place in the oven for 20 minutes at 200°C, basting every 5 minutes, until the gammon is heated through and the glaze nicely coloured and sticky. Remove from the oven and allow to rest for 30 minutes before carving. You can put it under the grill for a minute or two for a final blast to caramelise, but be careful not to burn it. To serve, thinly slice the gammon and serve with the peaches.