The Recipe
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Number of Servings
8
Cooking Time
3 hours
Ingredients
- 2.5 kg Cowdray smoked gammon (skinless)
- 300ml hot chicken stock
- 3 oranges (thinly sliced)
- 2 cinnamon sticks
- 2 star anise
- 16 cloves
- 4 inches fresh ginger (thinly sliced)
- 50ml brandy
Method
- Preheat the oven to 150°C fan.
- Place the gammon in a large deep tray and pour over the hot chicken stock.
- Cover the gammon with the orange slices using the cloves and star anise to hold them in place.
- Add the cinnamon sticks and fresh ginger to the stock, cover with foil and transfer to the oven for 2 ½ hours.
- When 2 ½ hours is up take the gammon out of the oven and remove the foil, turn the oven up to ﮿ 18 C and return to the oven for 30 minutes to add colour.
- Once the gammon is ready, remove from the oven, pour over the brandy and being extremely careful, light immediately.
- Leave to rest for 1 hour before serving.