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Simon

Roast Gammon in a Mustard Glaze

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After working all weekend I decided to have an easy day in the garden, and what better job in the garden than cooking. I had a 5.5kg joint of gammon from a big shop just before Christmas and never got round to use it. I didn’t do much prep this time round, focussing mainly on the cook as it was the longest cook I have done in a while. 

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This was the set up I had for the cook  

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Once the kettle was lit and up to temp (215F 100C) I put the gammon on for 9 hours, glazing every 1.5 hours. 

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The glaze was made from maple syrup and English mustard with a teaspoon of ground nutmeg, very basic I know, but wanted the practice before getting too adventurous. 

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The cook took 9 hours in total, the meat was gorgeous. Nice and succulent. I’ve got enough for about 4 meals including lunches, so will definitely get some more. 

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Thanks a lot. I’m glad it all turned out well, and proper chuffed with the length. I think I could have had another 3-4 hours on the set up I had. 

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Nice one mate. Nice to see the minion method working. It is the technique I use.  Give me a shout next time. I can come visit. Well done.

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