Sticky Pomegranate Gammon
Serves 15. Difficulty: Easy. Prep time 15 minutes, cooking time 2 hours. Wine / spirit pairing: Woolworths Syrah Reserve 2013. Chef's note: "I'm always looking for new ways to serve traditional gammon. Pomegranate molasses, available at most delicatessens, has a lovely sweet-tart flavour that complements the smokiness of the meat."
⏱️ Prep: 15 min🍳 Cook: 120 min
Ingredients
| 1 (± 4) kg | beech-smoked bone-in gammon (Woolworths) | |
| 2 cups | 480 ml | pomegranate molasses |
| 175 g | pomegranate rubies (Woolworths) |
Instructions
- Cook the gammon according to package instructions. Once cool enough to handle, remove the netting and the first layer of fat and skin using a sharp knife.
- Use star-shaped cookie cutters to press into the gammon and a sharp knife to cut around the shape to create the star shapes in the meat. Cut out star shapes from the skin.
- Preheat the oven to 200°C.
- Place the gammon in a large roasting dish and coat with the pomegranate molasses. Roast the gammon and stars for 15–20 minutes, or until golden and crispy.
- Scatter the pomegranate rubies over the gammon before serving with the crispy stars.