{"id":17081,"date":"2022-05-21T13:14:56","date_gmt":"2022-05-21T12:14:56","guid":{"rendered":"http:\/\/blackgarlickitchen.co.uk.servepreview.net\/?page_id=17081"},"modified":"2024-08-13T17:55:45","modified_gmt":"2024-08-13T16:55:45","slug":"black-garlic-ginger-glazed-gammon","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-ginger-glazed-gammon\/","title":{"rendered":"Black Garlic Ginger Glazed Gammon"},"content":{"rendered":"\t\t

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Black Garlic Ginger Glazed Gammon<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A gammon joint coated in a warming ginger beer and sweet sticky molasses-like Black Garlic glaze; a scrumptious Sunday roast idea.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Prep:\u00a0<\/strong>20 mins\u00a0<\/b>| <\/span>Cook:\u00a0<\/strong>simmer according to weight + 25 mins in the oven\u00a0<\/b>| <\/span>Serves:<\/strong>\u00a0depending on gammon size<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
1 boned and rolled gammon joint<\/li><\/ul>
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For the Black Garlic Gammon Stock<\/b>

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1 litre ginger ale<\/li>
1 onion – peeled and quartered<\/li>
6 cloves Black Garlic<\/b><\/li>
1 bay leaf<\/li>
1 star anise<\/li>
8 black peppercorns<\/li><\/ul>
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For the Black Garlic Ginger Glaze<\/b>

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250ml Black Garlic gammon stock<\/li>
1 tbsp Dijon mustard<\/li>
75g Black Garlic Sugar<\/b> or dark muscovado sugar\u00a0<\/li>
2 balls stem ginger – finely chopped<\/li>
1 tbsp syrup from the stem ginger jar<\/li>
2 tbsp\u00a0Black Garlic Paste<\/b><\/li>
2 tbsp Black Garlic Soy Sauce<\/b> or soy sauce<\/li>
Freshly ground black pepper<\/span><\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
Weigh the gammon joint. Put the joint into a large saucepan and add all the Black Garlic stock ingredients.<\/span><\/li>
Gently bring to the boil over a medium heat. Reduce the heat, skim the surface of the stock then cover the saucepan with a lid. Simmer the joint for 15 minutes per 450g.\u00a0\u00a0<\/li>
Remove the simmered gammon joint from the stock and place onto a baking sheet. Leave until cool enough to handle. Reserve the stock for later.<\/li>
Meanwhile, make the Black Garlic ginger glaze by adding all the ingredients into a saucepan. Bring to the boil, reduce the heat and simmer until the glaze looks like thick molasses. Season to taste with pepper.<\/li>
Preheat the oven to 180C\/160Cfan\/Gas4.<\/li>
Pull back the rind from the gammon, leaving a layer of fat behind. Brush the glaze over the exposed meat and fat of the joint.\u00a0<\/li>
Roast the glazed gammon joint in the oven for 25 minutes. Baste halfway through with the glaze until glossy and sticky.\u00a0<\/li>
Remove the joint from the oven. Cover loosely with foil. Leave to rest for 5 minutes before carving.<\/li><\/ul>
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Top Tip:\u00a0<\/b>any leftover Black Garlic ginger glaze can be used to make BGK’s\u00a0Black Garlic Glazed Cocktail Sausages<\/u>.<\/b><\/a><\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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