Perfect hot or cold, this recipe is a great idea for Boxing Day. Sweet, spicy and tangy it is a festive twist on a Christmas classic.
2.5kg unsmoked & deboned Gammon Joint
3 tbsp Smoked Chilli Harissa
3 tbsp Honey
3 Preserved Lemons, thinly sliced
Place the gammon in a pot large enough to fit the gammon comfortable, cover with water and bring to the boil. Remove any scum that forms on the surface of the water, turn down the heat to a simmer and cover. Cook for 1.5 hours, if you have a meat probe you can check the core temp which should be 65 degrees or above.
Remove from the pot and allow to cool a little. Using a small knife, carefully trim away the skin but keep the fat, score the fat into a diamond formation. Keep the cooking liquid as a stock for soup or sauces.
Preheat the oven to 180 degrees. Combine the Smoked Chilli Harissa and honey in a small bowl and use a brush to apply a thin coating to the ham. Put in the oven and bake for 15 mins, then remove and cover again with another layer of the harissa mix and return for another 15 mins. Repeat this process one more time, making sure to use up all the harissa glaze.
Remove from the oven and carefully pin the slices of preserved lemons to the outside of the ham using cloves to keep them in place. Return to the oven and bake for a further 15 mins. Remove from the oven and serve.