Ingredients Jump to Instructions ↓

  1. 1kg

  2. gammon, boiled according to pack instructions

  3. 1 jar

  4. Blue Dragon Chinese BBQ Sticky Sauce

  5. 6-8 star anise

  6. 1 tbsp brown sugar

  7. 1 tbsp Blue Dragon Light Soy Sauce

  8. 1/2 tsp Chinese five spice powder

Instructions Jump to Ingredients ↑

  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 gammon joint.

  2. Score the fat in a diamond pattern. Press a star anise into the centre of every couple of diamonds.

  3. Put the gammon 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 Chinese BBQ Sticky 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. Roast the gammon joint 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 joint.


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