Glazed Gammon

Smoked ham, dressed with a shiny glaze, is the star of the Christmas table.

- Johané Neilson

1 BOIL

Place a boneless gammon (about 2 kg), 2 chopped carrots, 2 coarsely chopped celery stalks and 1 onion, peeled and quartered, with 3 bay leaves in a large saucepan and cover with cold water. Bring to the boil then lower the heat and simmer for about 2 hours. Let the gammon cool in the cooking liquid for another hour. Remove the meat from the liquid (set aside about 125ml) and cool so you can work with it.

2 GLAZE

Place 300g small cherry tomatoes, 1 whole chilli and 250ml boiling water in a small saucepan on the stove and boil for about 15 minutes until the tomatoes and peppers start to soften. Add 250ml sugar and a sprig of thyme or origanum and stir until the sugar has dissolved. Cook until syrupy, stirring occasionally. Remove from the heat and stir in a shot of whisky (optional) and 30ml honey. Set aside.

3 SKIN