{"id":24552,"date":"2024-03-06T12:45:24","date_gmt":"2024-03-06T12:45:24","guid":{"rendered":"https:\/\/bluffmeatsupply.co.za\/newsite\/?post_type=recipe&#038;p=24552"},"modified":"2025-11-24T11:46:15","modified_gmt":"2025-11-24T11:46:15","slug":"honey-roast-gammon","status":"publish","type":"recipe","link":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/recipe\/honey-roast-gammon\/","title":{"rendered":"Honey Glazed Gammon"},"content":{"rendered":"<h4>Ingredients<\/h4>\n<ul>\n<li>1.8 kg gammon bone-in<\/li>\n<li>1 onion<\/li>\n<li>20 cloves<\/li>\n<li>2 bay leaves<\/li>\n<li>10 peppercorns for the glaze<\/li>\n<li>40g soft brown sugar<\/li>\n<li>Grated rind and juice of 1 large orange<\/li>\n<li>2 tbsp runny honey<\/li>\n<li>2 tbsp wholegrain mustard<\/li>\n<\/ul>\n<h4>Method<\/h4>\n<ul>\n<li>Soak the gammon joint in a bowl of cold water for at least 3 hours.<\/li>\n<li>Drain and then place the gammon in a large saucepan.<\/li>\n<li>Stud the onion with the 4 cloves and add to the pan with the bay leaves and peppercorns.<\/li>\n<li>Cover with water, bring to the boil, cover and simmer for 1 hour.<\/li>\n<li>Preheat the oven to 200\u00b0C\/gas mark 6<\/li>\n<li>Drain the gammon, remove the skin and most of the fat.<\/li>\n<li>Score the remaining fat into diamonds, stud with the remaining cloves and place in a roasting tin.<\/li>\n<li>Mix together the ingredients for the glaze, and spoon over the gammon.<\/li>\n<li>Bake for 45 minutes, basting 3 \u2013 4 times during the cooking time.<\/li>\n<li>Serve hot or cold.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"hide-redirect-shortcode\">\t\t<meta http-equiv=\"refresh\" content=\"60; url=https:\/\/bluffmeatsupply.co.za\/touchscreen\/\">\r\n\t\tPlease wait while you are redirected...or <a href=\"https:\/\/bluffmeatsupply.co.za\/touchscreen\/\">Click Here<\/a> if you do not want to wait.\r\n<\/div>\n<div class=\"qrcpromodalwrapper\" style=\"margin: 20px 0;\"><button type=\"button\" class=\"qrc-modal-toggle\" id=\"popModal_ex2\" style=\"background:#d81313;color:#ffffff;border: 1px solid #ce1e1e;border-radius:20px;padding: 6px 14px;font-size:17px\">Click To View On Phone<\/button><div class=\"qrc_modal\"><div class=\"qrc-overlay qrc-modal-toggle\"><\/div><div class=\"qrc-modal-wrapper qrc-modal-transition\"><span class=\"qrc-modal-toggle\">&times;<\/span><div class=\"qrcswholewtapper\" style=\"text-align:left;\"><div class=\"qrcprowrapper\"  id=\"qrcwraa2leds\"><div class=\"qrc_canvass\" id=\"qrc_cuttenpages_2\" style=\"display:inline-block\" data-text=\"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/recipe\/honey-roast-gammon\/\"><\/div><div><a download=\"Honey Glazed Gammon.png\" class=\"qrcdownloads\" id=\"worign\">\r\n           <button type=\"button\" style=\"min-width:250px;background:#c0081d;color:#ffffff;font-weight: 600;border: 1px solid #e2141b;border-radius:20px;font-size:17px;padding: 6px 0;\" class=\"uqr_code_btn\">Scan QR \ud83e\udc0b<\/button>\r\n           <\/a><\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients 1.8 kg gammon bone-in 1 onion 20 cloves 2 bay leaves 10 peppercorns for the glaze 40g soft brown sugar Grated rind and juice of 1 large orange 2 tbsp runny honey 2 tbsp wholegrain mustard Method Soak the gammon joint in a bowl of cold water for at least 3 hours. Drain and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":33291,"comment_status":"open","ping_status":"closed","template":"","meta":[],"recipe-course":[],"recipe-cuisine":[37,82],"recipe-cooking-method":[],"recipe-tag":[],"recipe-key":[],"recipe-badge":[],"recipe-dietary":[],"class_list":["post-24552","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-cuisine-festive","recipe-cuisine-gammon"],"_links":{"self":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe\/24552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/comments?post=24552"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/media\/33291"}],"wp:attachment":[{"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/media?parent=24552"}],"wp:term":[{"taxonomy":"recipe-course","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-course?post=24552"},{"taxonomy":"recipe-cuisine","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-cuisine?post=24552"},{"taxonomy":"recipe-cooking-method","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-cooking-method?post=24552"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-tag?post=24552"},{"taxonomy":"recipe-key","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-key?post=24552"},{"taxonomy":"recipe-badge","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-badge?post=24552"},{"taxonomy":"recipe-dietary","embeddable":true,"href":"https:\/\/bluffmeatsupply.co.za\/touchscreen\/index.php\/wp-json\/wp\/v2\/recipe-dietary?post=24552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}