1 onion, whole, studded with cloves through 3 bay leaves. 3 or 4 carrots, in thick chunks. 3 celery stalks, roughly chopped. 2 leeks (optional), in chunks ...

The ham. I tested the glazes on a 12-pound smoked, bone-in city ham that I cut into four large chunks - one for each glaze. City ham has generally been cured by brining and is often smoked.

Roast the gammon for 20 to 30 minutes, or until lightly golden. To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer ...

Preheat your oven to 180°C (350°F). Place the prepared gammon in a roasting pan, score in a diamond pattern, and stud with cloves. In a saucepan over medium heat, combine berries, brown sugar ...

Place gammon, ginger beer, onion and bay leaves into a large pot. (Cover with water, if needed, to ensure the meat is submerged completely.) Bring to a simmer, cover and cook on low heat for ...

For the gammon: Place gammon in a large pot with ginger, vegetables, and spices. Pour in ginger beer and stock. Bring to a boil, reduce heat, and simmer for 2 hours, until tender.

When brush you brush a pepper jelly glaze on a ham, you get all of the tastes—sweet, salty, sour, kinda bitter and smoky, and umami. It’s all there. Depending on just how spicy your jelly is ...

Roast the gammon for 20 to 30 minutes, or until lightly golden. To make the glaze, spoon the marmalade into a non-stick frying pan on a medium heat, pour in the red wine and bring to a simmer ...