Remember my recipe for Very Cherry Cola Gammon, well this is a new variant, it’s marvellous! I cooked this for my friend groups New Years Eve party, and everyone loved it. It didn’t last long! 🙂

So, it gives me great satisfaction to acquaint you with my “Merry Christmas” mulled wine gammon with a sticky cranberry glaze.

Ingredients

For the Gammon

• 1 Unsmoked gammon joint
• 2 Sticks of celery
• 2 Medium Carrots
• 2 Cloves
• 1 Bouquet garnet
• 1 Bottle of Mulled Wine

For the Glaze

• A knob of butter
• 1 tsp grain mustard
• 1 Jar of Cranberry Sauce
• Runny Honey
• Brown Sugar

Method

For the Gammon

1. Heat slow cooker
2. Add all ingredients (wine to cover)
3. Cook on high for 3-4 hours.
4. Remove Gammon on Slow Cooker to rest

For the Glaze

1. Drain the contents slow cooker and remove veg from cooking liquid, save the cherries as you do this.
2. Pour the liquid into a medium saucepan.
3. Add a teaspoon full of grain mustard, the honey and the brown sugar
4. Cook on medium-high heat until the liquid has reduced by half.
5. Add a little butter to “monté au beurre.” (For a definition see here)
6. Continue to reduce until the glaze is as thick and sticky as the runny honey. Be warned, this could take several hours if there is alot of stock leftover.
7. Thicken with cornflour or chicken gravy granules if needed

To Glaze the Gammon

1. Pre-heat the oven
2. Place the gammon on a sheet of tin-foil on a large baking tray
3. Pour the sticky glaze over the joint, ensuring you cover every square centimetre
4. Place the joint in the oven
5. Check every 5 mins until done, make sure you baste the joint with glaze regularly.

Serving

This time I served it as-is, people helped themselves to this mouth watering treat.