Maple glazed gammon or ham is the perfect combination of sweet & salty. I boil the gammon first then bake it, but you can pop it in the slow cooker on low and then bake.
I always get a large gammon (ham works too) and make it the day before to serve with dinner or just for sandwiches. It’s also great in a turkey pie.
Unsmoked Gammon Joint
2 apples, skin left on quartered
1 garlic clove, peeled and left whole
3 sage leaves
500ml of apple juice, I like to use Copella
Add all ingredients except maple syrup to a medium pan with a lid.
Bring to boil, turn down heat, cover and simmer for 40mins-1hr depending on the size of your joint.
Preheat oven to 180c (fan)
Add your gammon joint to an oven proof dish and pour over maple syrup. No measurements need here, just go ahead and pour as much as you want.
Bake for 20mins.
Leave to rest for a few minutes and slice.
I like to keep the apple juice on the stove (once the gammon is removed) on low until reduced to a thick sauce, remove the sage leaves and serve. It can be a bit salty from the gammon, but it goes well with anything from the 12 Foods of Christmas Countdown