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Glazed Gammon
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Lancewood Glazed Gammon

Ingredients

Gammon:

1.2 kg gammon
1 litre(s) ginger ale
3 cloves
3 star anise

Glaze:

250 ml ginger beer
125 ml honey
2 star anise
3 cloves

Honey mustard sauce (makes 375 ml):

250 ml LANCEWOOD® Sour Cream
125 ml honey
30 ml wholegrain mustard
15 ml Hot English mustard
salt  to taste

Method

Gammon:
Place the gammon into a large pot. Cover with ginger beer and add cloves and star anise.

Cook for 2 – 3 hours over low heat until the meat is soft and tender.

Glaze:
Add the ginger beer, honey, star anise and cloves to a medium sized pot and cook until thick and syrupy.

Brush over gammon before serving.

Honey mustard sauce:
Add the sour cream, honey, wholegrain mustard, hot english mustard and salt to a small saucepan and stir over low heat until heated through.

Serve warm with the gammon.

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