I picked up a sweet cured gammon joint from my local butcher and had them remove the skin. Set up your BBQ or oven to cook at 170 degrees Celsius, indirect cooking on your BBQ. Untie the gammon and score the fat in a traditional diamond pattern. You can then retie the joint so it holds its shape. The gammon was seasoned with a mix of Meat Tinsel and Porky White Chick rubs and placed on the BBQ above a drip tray. This will be important when it comes to glazing.
150ml Maple syrup
100g light brown sugar
Table spoon of whole grain mustard
Table spoon of Meat Tinsel Seasoning
Prepare by heating the maple syrup and sugar until the sugar has dissolved and then add the mustard and Meat Tinsel. Be careful not to let the glaze burn. Sugar can catch quickly.
Once the meat is at an internal temp of 63C start to drizzle the glaze over the fat cap and allow it to drip down the sides. Repeat this every few minutes until you run out of glaze and or the internal temp of your meat reaches 68C.
Remove from the BBQ / oven and allow it to rest for 20 - 30 minutes. Drizzle over any left over glaze.
SPLENDID SIDES FOR HAMS
HONEY CHILLI ROASTED ROOTS
• Two tablespoons of honey
• Two tablespoons of butter
Melt the butter and honey and add the honey chilli then mix well.
Prep your carrots and parsnips. I part boiled my carrots for 10 minutes and parsnips for 5. Allowed them to air dry then placed on an oiled tray and roast. Once they start to crisp up, cover in the honey chilli sauce and roast for 5 more minutes. Adding the sauce towards the end prevents any chance of it over heating and burning.
BACON & SUN-DRIED TOMATO SPROUTS
Trim and halve your sprouts. Bring a pot of salted water to the boil and add the sprouts. Cook on a rolling boil for 6 minutes. At the same time fry 200g of bacon lardons in a pan and add some chopped sun-dried tomatoes. Add a heaped teaspoon of Angus &Oink's Italian Stallion seasoning and then sauté the sprouts. The rosemary in the seasoning does wonders for the sprouts and tomato combo!
Everyone does their roast potatoes differently. This is what works for me. Add your oil or fat of choice (I use beef dripping) to an oven dish and place in oven to preheat at 180C. Part boil your potatoes until they start to soften. Allow them to steam dry. Add four tea spoons of plain flour and one teaspoon of A&O Fries With That seasoning (or Garlic Butter seasoning!) to a large plastic bag and shake the spuds in the bag until coated in the flour mix. Carefully add to the oven dish and roast until crispy.