Soy Glazed Gammon with Red Onion Marmalade


Soy Glazed Gammon with Red Onion Marmalade

Gammon is very popular at Christmas time. This recipe has a lovely Kikkoman soy glaze and is served with a red onion marmalade.

  • Serves8
  • Preparation Time5 mins
  • Cooking Time3 hours 40 mins

Ingredients

  • 4 kg (8lb) un-smoked boned and rolled gammon or shoulder joint
Cooking Liquor
  • 8 peppercorns
  • 4 bay leaves
  • 200g (8oz) shallots or onions, peeled and halved
  • Cold water, sufficient for cooking
Roasting glaze
  • 100g clear honey
  • 125ml Kikkoman Soy Sauce
  • 50ml (2fl oz) maple syrup
  • 25g (1oz) fresh ginger puree
Red onion marmalade
  • 100g (4oz) butter
  • 500g (20oz) red onions, peeled and sliced
  • 100ml (4fl oz) Kikkoman Soy Sauce
  • 500ml (18fl oz) red wine vinegar
  • 500g (18 oz) soft light brown sugar

Method

Soak the gammon for 24-48 hours prior to cooking to remove excess salt, changing the water occasionally. Preheat the oven to 180C/350F/Gas mark 4. Drain the gammon and place in a deep roasting tin. Half fill the tin with cold water and add the peppercorns, bay leaves and shallots. Cover with foil and cook for 2-3 hours.

Remove the gammon from the oven, remove the foil, string and cut away the skin. Score the fat in a diamond pattern over the surface of the gammon. Return to a clean tin. Raise the oven temperature to 220°C/425F/Gas mark 7.

Mix the honey, soy sauce, maple syrup and ginger puree and brush over the gammon. Return to the oven for 15-20 mins until the outer surface is caramelised.

To make the marmalade: melt the butter in a large pan, sweat the onions until softened and add soy sauce, vinegar and sugar. Stir until the sugar dissolves and simmer for 30 mins. Serve with the gammon.

We use cookies to measure the use of the website and to continuously optimise the website experience for you. By using our website you agree to the use of cookies. Further information