Stephanie’s Treacle Glaze
My daughter made our gammon glaze last year, it was outstanding.
I pressure cooked a 4.2kg smoked gammon until it reached 68 degrees C. This took just under 2 hours for a horseshoe gammon, it was juicy and delicious.
Usually, when you make a gammon, the glaze burns on the bottom of the pan, with this recipe, the leftover glaze serves as a wonderful sauce to drizzle over your gammon.
- 8 Tablespoons of soft brown sugar
- 8 Tablespoons of treacle
- 1 small teaspoon of Dijon mustard
- 4 Tablespoons maple syrup
- Mix and glaze your gammon.
- Baste often and enjoy.