If you’re looking for a succulent treat to start the holiday season off in the right way, look no further than this maple and bourbon glazed gammon recipe. It perfectly balances sweet, salty, and sticky, with just the right level of booze to get into the Christmas spirit. Lee from Smoke and Sear has prepared this flavourful meat with dauphinoise potatoes, red cabbage, and apples. See how he does it below.
For the rub
In this recipe the meat is served with spiced cabbage and dauphinoise potatoes, but there are several other tasty sides that work amazingly with maple and bourbon glazed gammon including:
If you’re planning on roasting the gammon from raw instead of poaching it, it’s best to take a low and slow approach. Cover it with foil first as this will act as a steamer to lock in the moisture and stop it from drying out.
Cooking to exact temperatures like in this recipe is a key approach to preventing your gammon joint from overcooking. If your gammon has started to dry out, that’s how you will be able to tell that it’s overcooked. With a meat like this, maintaining that juiciness is essential.