Sticky Citrus Gammon

Prep time: /Cook time: /Serves: 4

Ingredients:

• 1x 1.6kg boneless gammon
• 1x Brown onion, peeled
• 3x Bay leaves
• 1x Tablespoon of Star Anise
• 1x Tablespoon of Black Pepper Corns
• 2x Tablespoons of Citrus Marmalade
• 30ml Lemon Juice
• Three bottles sparkling wine

Method:

Place the gammon in a pot.

Add 3 bottles of Leopards Leap sparkling Pinot Noir Chardonnay to the pot so that the gammon is covered.

Add the halved onion, the bay leaves, star anise and black peppercorns.

For succulent gammon, boil it for 30 minutes per every 500g of weight. For example, a 1.6kg gammon is boiled for 90 minutes.

In a small pot, add 2 tablespoons of citrus marmalade and a squeeze of lemon juice. Simmer over low heat for 3 minutes until the marmalade is soft.

Remove the gammon from the pot once boiling. With a knife remove the top layer of skin from the gammon. Be careful not to cut the fat off, only the skin.

Cut horizonal lines through the fat, followed by vertical lines to create small squares.

Using a basting brush, bast the gammon all over, making sure to get the marinade into the cuts.

Pre-heat the oven to 200°C and place the glazed gammon in the oven for 20min. Remove the gammon and re-glaze, put the gammon back in the oven for another 10min. Repeat the process until fat is golden and crispy. Serve with Leopard’s Leap Pinot Noir Chardonnay.