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Sticky Gammon with Roasted Plums

On festive occasions like Chinese New Year, Christmas, Thanksgiving or New Year's Eve it's great to have this Sticky Gammon with Roasted Plums as the main course in a celebratory dinner or as the centrepiece of a party buffet. It's a very attractive dish which smells and tastes wonderful! Also, if there's any left over, it makes super ham sandwiches!
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Resting Time 4 hours
Total Time 3 hours 30 minutes
Servings: 10 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • Stage 1: 2kg gammon joint
  • 2 cloves garlic
  • 2 bay leaves
  • Stage 2: 2 star anise
  • 3 Tbsp wholegrain mustard
  • 2 Tbsp maple syrup
  • 3 Tbsp soft brown sugar
  • Stage 3: 10 star anise
  • 6 plums

Method
 

  1. Stage 1: Place the joint in a large pot or casserole with the bay leaves & garlic. Cover with water and bring to the boil. Put on the lid and simmer for 3 hours. Skim off the scummy froth from time to time and replenish the water as necessary.
  2. Stage 2: About 15 minutes before the steaming time is up preheat the oven to 190°C. Crush the 2 star anise then blend in a mixing bowl with the mustard, maple syrup & sugar.
  3. Drain the gammon, and when it's cooled, remove the skin but retain the fat into which you cut a diamond pattern.
  4. Place the joint into a roasting tin, coat with ¾ of the syrup mix and put into the oven for 15 minutes.
  5. Stage 3: Take the joint from the oven, carefully place the 6 plums (halved) around it and push the 10 star anise into the skin. Pour the remaining syrup over the plums. Return to the oven for another quarter of an hour.