Sticky Plum & Ginger Gammon

Sticky Plum & Ginger Gammon

Try this with Chinese sir-fried cabbage instead of the traditional Sunday roast.

Preparation:

1. Pre-heat the oven to 180'C/350'F/Gas 4. Use a small knife to cut the rind away from the fat on the surface of the ham.
2. Score the fat in a diamond pattern. Press a star anise into the centre of every couple of diamonds.
3. Put the ham on a rack over a roasting tin and then pour a small amount of water into the tin to stop the glaze catching on the bottom.
4. Put the sugar, soy sauce, Blue Dragon Sticky Plum & Ginger Stir-fry Sauce in a saucepan over a low heat with a tbsp water and heat until melted together.
5. Pour the glaze over the ham, making sure the white fat is completely covered. Bake the ham for 30-45 minutes until golden, basting every 10 minutes or so.
6. Reduce the tin juices over the stove to create a pouring glaze that can be served with the gammon at the table.