Stephanie’s Treacle Glaze
My daughter made our gammon glaze last year, it was outstanding.
I pressure cooked a 4.2kg smoked gammon until it reached 68 degrees C. This took just under 2 hours for a horseshoe gammon, it was juicy and delicious.
Usually, when you make a gammon, the glaze burns on the bottom of the pan, with this recipe, the leftover glaze serves as a wonderful sauce to drizzle over your gammon.
Stephanie's Treacle Gammon Glaze
Preparation time
Cooking time
Total time
A wonderful glaze that will give you gammon a deep dark
Marissa: www.marissa.co
Recipe type: Mains Christmas
Cuisine: British
Servings: 12
Ingredients
- 8 Tablespoons of soft brown sugar
- 8 Tablespoons of treacle
- 1 small teaspoon of Dijon mustard
- 4 Tablespoons maple syrup
Method
- Preheat the oven to 200°C (fan 180°C).
- Mix the ingredients for the glaze together in a small bowl.
- In a tray lined with foil (this will help you remove the glaze from the bottom of the tray with ease), add the gammon.
- Spoon the glaze over the gammon and bake for 15 minutes, basting every 5 minutes with the glaze that has run to the bottom of the tray.
- You may need a little more time to build up the layers of glaze. Keep basting until the gammon develops a deep, dark colour.
- Remove from the oven and carefully lift it using two large forks (never your bare hands, as the sugar will scald you), then place it on your serving dish.
- I pour any remaining glaze into a sauceboat, and we enjoy drizzling this over our sliced gammon.
- Enjoy!
Tips
This glaze covered a 4.2kg boiled gammon.
