Glazed Boston Butt – Mini gammon

Nov 27, 2017 | 0 comments

Glazed Boston Butt / Mini Gammon

  1. Place the Boston butt on a piece of tin foil, shiny side on the inside
  2. Rub with hot English mustard powder.  Take 40 ml honey (if it’s a large one, increase the amount of honey) and pour over meat.
  3. Place a few cloves and a couple of bay leaves onto the honey.
  4. Wrap the Boston Butt in foil, not wrapping the foil tightly over the meat.  (It must make a pocket that is sealed)
  5. Bake the ham in an oven that has been preheated to 180°C for an hour per kilogram.
  6. This method of cooking gives the ham a lovely flavour and does not dry the meat out.

Glaze

100ml brown sugar
7ml ground ginger
10ml Hot English Mustard Powder
30ml smooth apricot jam
Juices from cooked Boston butt / Gammon

1.Combine the above into a paste and baste.

2.Place the gammon back in the oven for a few minutes before slicing

 

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