Boil a 3kg gammon joint for 30 mins per 500g – or use a meat thermometer and take it out at around 65c – the temp will continue to rise well into the 70s after removal from the water.
Allow to cool in the fridge before slicing the whole joint in a diagonal criss-cross pattern with a razor blade or sharp knife. Finally glaze in the following mix…
- 1/2 cup Gochujang Korean Chili Sauce
- 1/4 cup|60 ml apple juice
- 1/2 cup maple syrup
- 1 tablespoon instant coffee
- 1 teaspoon Worcestershire sauce
Cook the ham at 180c for an hour, basting with the sauce every 10 minutes.
Again, allow to cool before serving.