2kg Boneless gammon
2 liters water
1 onion peeled and quartered
1 carrot halved
2 cloves garlic
10-12 whole cloves
400 g cherries (pitted)
1 red onion finely chopped
2 cups cranberry juice
4 tbsp balsamic vinegar
2 tbsp brown sugar
Freshly ground salt and pepper
Place the gammon in a large pot with the onion, carrot and garlic.
Pour the water into the pot, making sure that the meat is completely covered.
Bring to the boil on the stove with the lid on, then reduce the heat to a simmer and cook for approx 2 – 2 1/2 hours.
Remove the meat from the pot and allow it to cool for a few minutes.
Once the meat has cooled sufficiently, remove the netting that holds the meat together.
Slice the skin of the gammon off with a sharp knife, making sure that the fat layer underneath remains intact.
Score the fat with 1cm deep cuts in a check pattern, then push a clove into the incisions made, where the two cuts cross each other.
Season generously, with freshly ground salt and pepper, then place the meat onto a roasting pan and brush half of the glaze over the entire gammon.
Bake in a pre-heated, 180 C oven, for 25-30 mins, until the top of the meat is golden in colour.
Remove from the oven, allow to rest, then drizzle with the remaining cherry glaze before serving.
To make the glaze, pour the cranberry juice into a medium size pot and bring to a simmer
Add the chopped red onions, cherries, balsamic vinegar and sugar.
Stir intermittently, allowing the liquid to reduce and thicken.
Remove it from the heat and set it aside.
