Gammon Ham in Honey
Gammon Ham in Honey

1. Leave the frozen gammon ham in the fridge for 1½ days to thaw naturally.

2. In a pot of water, simmer bay leaves, star anise, coriander seeds, cinnamon stick, rosemary, thyme, cloves, garlic and salt for 45 minutes over a medium-low heat.

3. Bring the water to the boil, submerge the gammon ham and cover with lid. Turn the heat off.

4. Leave the gammon ham in the hot water for 15 minutes. Turn the gammon ham, bring the water to the boil again, and then turn the heat off again.

5. Leave the gammon ham in the hot water for another 15 minutes. Repeat step 4 twice more.

6. Take out the gammon ham and allow to rest for 20 minutes.

7. Before serving, heat oil in a pan over a high heat. Sear each side of the gammon ham until golden.

8. Return the gammon ham to the pot of stock, bring to the boil and serve.

9. In a saucepan, melt the honey and sugar, and drizzle them over the ham. Serve with wholegrain mustard if preferred.
Liqueur Pairing Suggestion


Rihaku Nigorizake
Tokubetsu Honjyozo
Japan / Item no. 300100679
The most representative dry nigori sake in Rihaku series. It gives a rich and rounded palate. The finish is dry and refreshing.
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