1 large gammon joint, 2kg
1 large piece root ginger, 50g
1 stalk of lemongrass
8T Bottlegreen Ginger and Lemongrass Cordial
50g Demerara sugar
30 cloves (approximately)
Watercress, to garnish
Place the gammon in a large saucepan and cover with water.
Peel and slice the carrot, onion and ginger. Add with the sliced lemongrass and 6T of cordial and bring to the boil.
Reduce the heat, cover and simmer for 2½ hours, until the meat is tender. Cool in the cooking liquid.
Preheat the oven to 220°C.
Remove the gammon from the pan, place in a roasting tin and carefully remove the skin, leaving a layer of fat. Criss-cross in a diamond pattern with a sharp knife and press the cloves in at regular intervals.
Cut the lemon into wedges and add to the tin. Mix together the Demerara sugar and remaining cordial and spoon over the top. Cook in the oven for 20 minutes, basting at regular intervals until the glaze has caramelised.
Serve slices of gammon with the aromatic glaze, roasted lemon wedges and a watercress salad.
Serves 6 – 8