- 1 x 5.5 kilograms mild-cure boneless gammon joint
- 2 x 75cl (750ml) bottles of Buckfast
- 350 gr Orange marmalade
- 2 tbsps English mustard
- 100 grams soft dark brown sugar
- ½ teaspoon ground cloves
• Place the joint in a large pan, after draining it from the soaking water, pour over the Buckfast and top up with water so the joint is just covered with liquid.
• Bring to the boil, then lower the heat to keep the joint simmering gently – cover with a lid and cook for 3½ hours. (top up with more water if joint is above liquid)
• After 3 hours of cooking, preheat the oven to 220°C.
For the glaze:
• Put the marmalade into a small bowl and add the mustard and dark brown sugar. Sprinkle in the ground cloves and mix well to make a slackish paste.
• After 3½ hours test to see if the joint is cooked by inserting a meat thermometer into the thickest part – it should read 71°C. Allow to stand in the pan of liquor for 40 mins, then carefully lift out and place in a foil-lined roasting tin.
• Carefully cut away the skin, leaving a thin layer of fat. Lightly score the surface, brush on the glaze and place in the hot oven for 20 minutes.
• Remove from oven and allow to stand for 5 minutes to “relax” and rest before carving at the table.
This recipe was created by Martin Blunos - Martin Lauris Blunos (born 11 April 1960) is a British TV chef. Blunos earned two Michelin Guide stars at his restaurant Lettonie, first in Bristol and then in Bath.
Note – this recipe is a particular favourite of mine because it’s so different from the norm!!
Find more Buckfast Recipes from Martin by clicking here.