SMOKED BONELESS GAMMON
Made up liquid with:
2 chicken stock cubes
1 tin (440 ml) Windhoek Draught Beer
water to fill the pot
Simmered for about 1 ½ hours, let cool.
1 ½ level teaspoons hot English mustard
1 ½ level teaspoons honey
I did not have jam, so used the mustard and honey mixed together.
Rubbed in and then spread sugar and put onto a non-stick pan which is no longer non-stick, and into the oven at about 220 ºC.
Kept an eagle eye on it until the sugar turned brown, let cool in the oven.
Foto: Neville Meyer