SMOKED BONELESS GAMMON

2014-12-23-gammon

SMOKED BONELESS GAMMON
Made up liquid using 2 chicken stock cubes, added a tin (440 ml) of Windhoek draught beer and added water to fill the pot.
Simmered for about 1 1/2 hours, let cool. I did not have jam, so used 1 1/2 level teaspoons of hot English mustard, all I had, and about an equal amount of 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.